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.