# Spot Prawns with Spring Asparagus, Ramps, and Hominy Grits > Sweet, head-on spot prawns meet creamy hominy grits and a generous spoonful of garlicky white-wine butter sauce. Asparagus and ramps bring a green, savory edge to a springtime San Francisco take on shrimp and grits. - URL: https://www.chezjk.com/recipes/spot-prawns-with-asparagus-ramps-and-longhouse-hominy-grits - Author: Jonathan Katzman - Cooked and photographed: 2022-05-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Spot Prawns with Spring Asparagus, Ramps, and Hominy Grits](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc8ce9d1f03ad4034.jpg) ## Longhouse Hominy Grits Slow cooking lets the hominy soften without losing its texture. A loose consistency catches the prawn sauce instead of turning into a firm mound. ### Ingredients - 1 cup Longhouse Hominy Grits - 5 cups water, divided, plus more hot water as needed - 3/4 teaspoon kosher salt, plus more to taste - 2 tablespoons unsalted butter ### Instructions 1. Bring 4 cups water to a boil in a heavy saucepan. Whisk in the grits and salt, then reduce the heat to a very gentle simmer. 2. Cook partially covered, stirring frequently along the bottom and into the corners. Add the remaining cup of water gradually as the grits thicken. 3. Cook until the grains are tender with no hard or chalky center, following the package timing as a guide; coarse grits may take 60–90 minutes. 4. Stir in the butter and adjust the salt. Add enough hot water to make the grits creamy and spoonable, then keep covered over the lowest heat, stirring occasionally. ### Notes - The grits should spread slowly when spooned into a warm bowl. Loosen them again just before serving. ## Spot Prawns with Shallot, Garlic, White Wine, and Parsley Brief shell-on cooking protects the delicate meat while the heads and shells flavor the pan. Reducing the wine before adding finishing butter gives a bright, savory sauce without overwhelming the prawns. ### Ingredients - 2 1/2 pounds large whole head-on, shell-on spot prawns, approximately 16 - 2 tablespoons ghee, divided - 2 medium shallots, finely diced - 4 cloves garlic, thinly sliced - 3/4 cup dry white wine - 1/3 cup water - 3 tablespoons cold unsalted butter, cubed - 1/4 cup chopped flat-leaf parsley - 1 teaspoon fresh lemon juice, plus more to taste - to taste kosher salt and freshly ground black pepper ### Instructions 1. Keep the prawns refrigerated until ready to cook. Trim long antennae if desired. With kitchen shears, slit the back of each tail shell and remove the vein, leaving the heads and shells attached. Pat thoroughly dry and season lightly with salt and pepper. 2. Heat a wide skillet over medium-high heat. Add 1 tablespoon ghee and half the prawns in a single layer. Cook approximately 1–2 minutes per side, until the shells brighten and the tail meat is partly opaque. Transfer to a plate and repeat with the remaining ghee and prawns; they will finish in the sauce. 3. Reduce the heat to medium-low. Add the shallots to the same pan and cook for 2–3 minutes until softened. Add the garlic and stir for 30–60 seconds without browning. 4. Pour in the wine, scraping up the pan juices. Simmer for 3–4 minutes, until reduced by roughly half and no longer sharply alcoholic. Add the water and bring to a gentle simmer. 5. Return the prawns and their collected juices to the pan. Turn gently in the sauce until the thickest tail meat is pearly and opaque throughout, reaching 145°F; check early to avoid overcooking. Transfer the prawns to a warm platter. 6. Take the pan off the heat and swirl in the cold butter a few cubes at a time. Stir in the parsley and lemon juice. Taste for salt, pepper, and acidity, then spoon some sauce over the prawns and reserve the rest for plating. ### Notes - Use very fresh spot prawns and cook them the day of purchase when possible. Keep whole prawns well chilled and do not leave them at room temperature during preparation. - If the butter sauce separates, whisk in a tablespoon of cool water off the heat. It should remain loose enough to pool around the grits. ## Sautéed Asparagus and Ramps Ramp bulbs cook with the asparagus, while the delicate leaves go in at the end. This keeps the vegetables tender-crisp and the greens from becoming overcooked. ### Ingredients - 1 1/4 pounds asparagus, woody ends removed, stalks cut into 2-inch pieces - 1 small bunch ramps, approximately 4 ounces - 1 tablespoon ghee - 2 tablespoons water - 1 teaspoon fresh lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Wash the ramps carefully, removing any grit between the leaves. Trim the roots, thinly slice the bulbs and stems, and cut the leaves into broad ribbons. 2. Heat the ghee in a large skillet over medium-high heat. Add the asparagus and a pinch of salt. Sauté for 3–4 minutes, tossing occasionally, until bright green with a few lightly browned spots. 3. Add the ramp bulbs and stems and cook for 1 minute. Add the water, cover, and steam for 1–2 minutes, until the asparagus is just tender but still offers a little resistance. 4. Uncover, add the ramp leaves, and toss for 30–60 seconds until wilted. Let excess water evaporate, then finish with lemon juice, salt, and pepper. ### Notes - For thick asparagus, split the lower stalks lengthwise so they cook at the same rate as the tips. - If ramps are unavailable, use spring onion bulbs with a small handful of sliced green garlic or chives; the flavor will be milder. ## Overall Timing / Workflow Start the slow-cooking grits first and leave the delicate prawns until the end. Preparing both finishing pans in advance keeps the seafood from waiting while the vegetables cook. ### Instructions 1. Start the grits and maintain a gentle simmer, stirring regularly. 2. While the grits cook, clean the asparagus and ramps, prepare the shallots, garlic, and parsley, and clean the prawns. Return the prawns to the refrigerator. 3. When the grits are tender, finish them with butter and hold warm. Warm four shallow bowls. 4. About 15 minutes before serving, begin cooking the prawns. In a separate skillet, start the asparagus as the wine reduces. 5. Finish the vegetables, then finish cooking the prawns and emulsify their sauce. Loosen the grits with hot water and plate immediately. ## Plating A shallow bed of grits leaves room for the whole prawns and catches their sauce. Keeping the vegetables grouped to one side preserves the contrast between creamy corn and green spring vegetables. ### Instructions 1. Spoon a generous pool of hot grits into each warm shallow bowl. 2. Arrange the asparagus and ramps along one side, partly over the grits. 3. Set approximately four whole prawns across each bowl, keeping their heads visible. 4. Spoon the shallot, garlic, parsley, and wine-butter sauce over the prawns and around the grits. Serve immediately with a bowl for shells and extra napkins. ## Leftover Path Removing the prawn heads and shells before storing makes leftovers easier to use. Gentle reheating protects the meat, while water restores the grits' creamy texture. ### Instructions 1. Within 2 hours of cooking, remove the heads and shells from leftover prawns. Refrigerate the meat and sauce, vegetables, and grits in separate shallow airtight containers. 2. Use the prawns within 1–2 days; refrigerate the grits and vegetables for up to 3 days. 3. Reheat the grits over low heat with a generous splash of water, stirring until creamy and steaming hot. 4. Warm the vegetables separately. Gently reheat the prawns in their sauce just until hot throughout, reaching 165°F for leftovers, without prolonged simmering. 5. Alternatively, slice cold leftover grits and pan-fry in ghee until crisp, then serve with warmed vegetables and prawns. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.