• For the shrimp:

  • A splash of oil
  • 3 tbsp Kerrygold Pure Irish Salted Butter
  • 1 onion, roughly chopped
  • 3 peppers, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, finely chopped
  • 1 Tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp dried oregano or dried mixed herbs
  • A splash of white wine (optional)
  • 1 cup water
  • 1 cup frozen peas, defrosted in boiling water
  • 400-500g deshelled & deveined prawns, blanched in boiling water or sauteed in butter
  • For the grits:

  • 4 cups chicken stock
  • 3 Tbsp Kerrygold Pure Irish Salted Butter
  • 1 cup polenta
  • A splash of cream (optional)
  • 1 cup (grated) Kerrygold Mature Cheddar


Recipe by J'Something
  1. To prepare the shrimp, heat oil & butter in a non-stick frying pan and sauté the onion, peppers, celery & garlic until soft. Add the tomato paste, paprika, oregano & sauté for 5 minutes. Add the white wine and reduce until half the original quantity. Add the water and simmer for 10-15 minutes. Add the peas and cooked prawns and remove from the heat.
  2. For the grits, bring the chicken stock to aboil in a pot then add the polenta- simmer for 10- 15 minutes then add the cream and cheese simmer for a further 5 minutes or until the cheese melts then remove from the heat & serve.
A Note from J: Serve with freshly chopped parsley and lemon wedges. Add chopped chili if you enjoy spicy food.  

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