Southern-style shrimp and grits recipe
 A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana. 1 tbsp olive oil250g/9oz raw prawn heads (see below)2 tbsp flatleaf parsley stalks2 celery sticks, chopped4 fresh thyme sprigs1 red onion, chopped1 tsp fennel seeds1 tsp dried oregano1 bay leaf2 garlic cloves, unpeeled and smashed1 tbsp tomato purée25ml/¾fl oz Worcestershire sauce 1 tbsp olive oil 250g/9oz raw prawn heads (see below) 2 tbsp flatleaf parsley stalks 2 celery sticks, chopped 4 fresh thyme sprigs 1 red onion, chopped 1 tsp fennel seeds 1 tsp dried oregano 1 bay leaf 2 garlic cloves, unpeeled and smashed 1 tbsp tomato purée 25ml/¾fl oz Worcestershire sauce 1 litre/1¾ pint full-fat milk1 tsp sea salt flakes240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter200g/7oz mature cheddar, gratedfreshly ground black pepper 1 litre/1¾ pint full-fat milk 1 tsp sea salt flakes 240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter 200g/7oz mature cheddar, grated freshly ground black pepper 3 thick-cut streaky bacon rashers, diced1 small green pepper, finely diced2 celery sticks, finely diced1 small onion, finely diced2 garlic cloves, finely chopped1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved2 vine tomatoes, seeds removed and diced 3 thick-cut streaky bacon rashers, diced 1 small green pepper, finely diced 2 celery sticks, finely diced 1 small onion, finely diced 2 garlic cloves, finely chopped 1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved 2 vine tomatoes, seeds removed and diced small bunch fresh flatleaf parsley, chopped, to garnish2 spring onions, finely sliced on the diagonal, to garnish1 lemon, cut into wedges, to serve small bunch fresh flatleaf parsley, chopped, to garnish 2 spring onions, finely sliced on the diagonal, to garnish 1 lemon, cut into wedges, to serve Method To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges.