Grilled Spot Prawns (or Shrimp) with Corn Pudding

• 1 teaspoon kosher salt
• 1/2 cup grits
• 2 1/2 cups corn kernels, scraped from 2 to 3 ears
• 1/4 cup creme fraiche
• Freshly ground black pepper
• 1 dozen spot prawns or blue prawns or baby shrimp, peeled, deveined and among skewers
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1 breakfast radish, thinly sliced and soaked in ice water for 5 minutes
• 1 tablespoon Walla Walla red salad onion (spring onion) or any sweet onion, thinly sliced and soaked in ice water for 5 minutes
• 10 flat-leaf parsley leaves
• 1 teaspoon thinly sliced chives

1. Combine 2 cups water and the salt in a medium saucepan and bring to a boil.
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 1 1/2 hours.
3. Stir occasionally.
4. Put the corn in a blender and puree on high until the corn is smooth.
5. Pass the puree through a chinois, pressing out as much corn milk as possible.
6. Discard the solids left in the strainer.
7. Place the corn milk in a saucepan and bring to a simmer over high heat while constantly stirring until thickened.
8. Remove from the heat and reserve.

kosher salt, grits, corn kernels, creme fraiche, freshly ground black pepper, prawns, kosher salt, freshly ground black pepper, olive oil, lemon zest, lemon juice, radish, walla walla red salad onion, parsley, chives

Taken from cooking.nytimes.com/recipes/1014307 (may not work)