For a delicious mid-week meal, pair seafood with with creamy semolina mash.
Ingredients
- 2 cups (500ml) milk
- 3/4 cup (150g) semolina
- 40g unsalted butter
- 1/2 cup (40g) grated parmesan
- 2 tablespoons olive oil
- 100g thickly sliced pancetta, cut into strips
- 12 large green prawns, peeled (tails intact), deveined
- 2 squid tubes, cleaned, cut into thick strips
- 2 rosemary sprigs, leaves chopped
- 2 garlic cloves, finely chopped
- Juice of 1/2 lemon, plus wedges to serve
Method
- Step 1Place the milk and 2 cups (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. Continue cooking until melted and combined, then remove from heat and cover to keep warm.
- Step 2Meanwhile, 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, add lemon juice and the remaining 20g butter, and toss until melted.
- Step 3Spread semolina mash over a platter then top with seafood and pan juices. Serve with lemon wedges on the side.
- Low carb
- Low sugar
- Lower gi
Nutrition
2635 kj
Energy
32.4g
Fat Total
12.9g
Saturated Fat
1.9g
Fibre
49.3g
Protein
298mg
Cholesterol
1272mg
Sodium
5.7g
Carbs (sugar)
35.1g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Brett Stevens
- Publication: Taste.com.au
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