Grilled Spot Prawns (or Shrimp) with Corn Pudding

Preparation

1. For the Corn Pudding

   1. Step 1

      Combine 2 cups water and the salt in a medium saucepan and bring to a boil.

   2. Step 2

      Pour in the grits, stirring continuously until the mixture returns to a boil; reduce the heat to low and cook, covered, for 1 to 1½ hours. Stir occasionally.

   3. Step 3

      Put the corn in a blender and purée on high until the corn is smooth.

   4. Step 4

      Pass the purée through a chinois, pressing out as much corn milk as possible. Discard the solids left in the strainer.

   5. Step 5

      Place the corn milk in a saucepan and bring to a simmer over high heat while constantly stirring until thickened. Remove from the heat and reserve.

2. For the Prawns and Relish

   1. Step 6

      Once the grits are tender, fold in the thickened corn milk and crème fraîche. Adjust the seasoning with salt and pepper. Set aside, covered, until ready to serve.

   2. Step 7

      Heat a grill to medium high. Season the skewered prawns liberally with salt and pepper and rub with 1 tablespoon olive oil. Set the skewers on the heated grill. Cook until caramelized and just cooked through, 2 to 3 minutes.

   3. Step 8

      Remove the shrimp from the skewers and cut into ½-inch pieces and toss in a bowl with the remaining 2 tablespoons olive oil, the lemon zest, lemon juice, radish, onion, parsley and chives. Taste and adjust seasoning.

   4. Step 9

      Spoon some of the grits onto a plate and top with the shrimp salad (a bit off to the side, so it’s not like a crown on the grits).