Made with spot prawns, this is a classic shrimp and grits recipe with a decidedly Alaskan spin. The tender, sweet delicacy of wild-caught Alaskan spot prawns is the perfect complement to spicy Cajun seasoning and creamy grits. Enjoy this for breakfast, lunch, or dinner.
You’ll be reserving spot prawn shells that you’ve peeled from the prawns to make a spot prawn stock. Getting every ounce of flavor out of the spot prawns, shells and all, is an easy and quick way to enhance grits.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.