Rosemary Prawns & Calamari with Grits

 

A delicious and hearty dish that offers a variety of flavours and textures. Prawns and calamari are infused with the fragrant and savoury flavours of rosemary, served with a comforting and cheesy, creamy grits.

 

  • Beginner
  • Serves 2
  • 15 minutes
Buy Peeled King Prawns Raw Here

What you’ll need

  • 12 King prawns, raw
  • 2 Squid tubes, cut into thick strips
  • 500ml Milk
  • 150g Semolina
  • 40g Unsalted butter
  • 40g Grated parmesan
  • 2 tbsp Olive oil
  • 100g Pancetta, sliced
  • 2 Rosemary sprigs
  • 2 Garlic cloves, finely chopped
  • Juice of ½ lemon, plus wedges to serve

Let's Cook!

Step 1

Place the milk and 500ml water in a saucepan over medium heat. Bring to a simmer and whisk in the semolina. Cook, whisking constantly, for 3-4 minutes until thick, then add parmesan and 20g butter. Season with salt and pepper.. Continue cooking until the butter is melted and combined, remove from the heat and cover to keep warm.

Step 2

Meanwhile, heat oil in a large frypan over medium heat. Add the Pancetta and cook for 3-4 minutes until slightly golden. Increase heat to medium-high, add the prawns, squid, rosemary and garlic, and cook for 3 minutes or until golden and cooked through. Season and add lemon juice and the remaining 20g butter, and toss until melted.

Step 3

Spread semolina mash over a platter then top with seafood and pan juices. Serve with lemon wedges on the side and enjoy!

How it's done!

Cleaned Large Wild Squid Tubes

Fish used in this recipe

Cleaned Large Wild Squid Tubes

700g

£9.60 From £14.30
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XXL Peeled king prawns - raw

Alternatively you can try

XXL Peeled king prawns - raw

260g / c8 prawns

From £9.80
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