PRAWN & QUINOA GRITS
500ml chicken stock
2tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 red chilli, finely chopped
6 spring onions white and green bits finely chopped
2 garlic cloves peeled and thinly sliced
100g smoked streaky baconn cut into small batons
500g raw prawns, peeled and heads removed
Put the quinoa and chicken stock into a sauce pan and bring to the boil, then reduce the heat. Simmer with the lid on for 15 minutes or until most of the liquid has been absorbed. Stir through the cream cheese and grate in the zest of the lemon half (reserve the other half). You want a slightly droopy consistency, so if it is too tight, add more cream cheese or a slosh of hot water.
While the quinoa is cooking put a large pan over medium heat and add the butter, olive oil, half the chiili, white bits of the spring onions, garlic and bacon. Add the reserved lemon half, cut side down, in the pan. Cook until the bacon has begun to render its fat and take on some colour.
Add the prawns and cook for 3-4 minutes until they have turned pink, Remove them from the pan.
Squeeze the burnished lemon into the pan and scrape up and colour that has clung to the bottom to create a rustic sauce. Serve the prawns over the quinoa, topped with the bacon and the pan juices. Top with the remaining chilli and a handful of the green bits from the spring onions.