Light shrimp and grits

Ingredients

For 1 serving

• Corn flour40 g
• Reduced-fat milk100 ml
• Shrimp120 g
• Bell peppers50 g
• Spring onions1
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Grana Padano8 g
• Saltto taste

Contains: lactose, shellfish,

Method

1. In a small saucepan, bring the milk to the boil with about one and a half times its volume of water and a pinch of salt.
2. Turn the heat down to minimum and pour in the cornmeal in a thin stream, whisking to avoid lumps; cook for 15 minutes, stirring often with a wooden spoon, until the grits are thick and creamy; if they get too stiff add a splash of hot water.
3. Meanwhile, peel the prawns if needed and cut along the back to remove the dark vein; wash the pepper, remove the seeds and pith and dice it; slice the spring onion and chop the garlic clove.
4. Heat the oil in a frying pan over a medium heat and sauté the garlic, spring onion and pepper for 3 minutes, until soft and fragrant.
5. Turn up the heat, add the prawns and paprika with a pinch of salt and cook for 3 minutes, turning halfway, until the prawns turn pink and opaque.
6. Take the grits off the heat, stir in the grated Grana Padano, spoon into a bowl and top with the prawns and their juices.