We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods. The result was a pool of wonderfully sweet, salty,clammy, smokey flavors. I will for sure make this again in the future.
BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.
Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.
Bon Appetit magazine / FEBRUARY 2012