Shrimp and grits

Ingredients

• 80 ml (⅓ cup) tamari
• 2 large egg yolks
• 4 button mushrooms, quartered
• 8 medium raw prawns, peeled, intestinal tract removed, tails intact
• 75 g unsalted butter
• 2 tsp toasted sesame seeds
• chopped flat-leaf parsley, to serve

Grits

• 90 ml milk
• 55 ml thin cream
• 80 g medium coarse polenta
• 50 g butter

Sauce

• 1 tbsp extra virgin olive oil
• 50 g finely chopped onion
• 2 garlic cloves, thinly sliced
• 50 g finely chopped fennel
• 80 ml (⅓ cup) white wine
• 4 canned whole peeled tomatoes and juice
• salt and white pepper, to taste

Instructions

1. Pour the tamari into a small deep bowl. Add the egg yolks, being careful not to break them, then set aside to cure for about 30 minutes.
2. Meanwhile, for the grits, place the milk and cream in a heavy-based saucepan and heat to just before boiling point. Whisking continuously, gradually rain in the polenta. Reduce the heat to low, then whisk in 100 ml water and season to taste. Simmer, stirring regularly, for 20-25 minutes or until thick and creamy.
3. For the sauce, heat the oil in a frying pan over medium heat. Add the onion and garlic and stir for 3-4 minutes or until translucent. Add the fennel and cook for another 2-3 minutes or until softened. Add the wine and simmer until reduced by half, then add the tomatoes and juices. Bring to the boil, simmer for 5 minutes, then remove from the heat, season to taste and set aside.
4. When the grits are nearly ready, return the sauce to the heat and bring to a gentle simmer. Add the mushrooms to the sauce and cook for 1 minute, then add the prawns and simmer for another 4 minutes or until just cooked through. Season to taste.
5. When the grits are ready, stir in the butter and season to taste.
6. To serve, place a generous spoonful of grits in the middle of each bowl and spoon the prawn and tomato stew on top. Carefully remove the egg yolks from the tamari and place on top of each bowl, then scatter with sesame seeds and parsley.

Photography by Adam Liaw.

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