Semolina with Shrimp Tails and Karst Cured Pork Neck



  • Semolina
  • 1l chicken broth
  • 2 dl cooking cream
  • 100 g butter
  • 1 garlic clove
  • 1 cup (2 dl) of wheat or corn semolina



50 g butter

4 scallions

2 garlic cloves

1 kg shrimp tails (peeled and cleaned)

1 dl dry white wine

150 g Pivac Karst Cured Pork Neck (cut into thin slices)

¼ parsley bouquet

¼ chives bouquet




Bring the chicken broth in which you have added the cooking cream, butter and garlic to a boil. Remove from the stove and stir in the semolina. Put back on the stove and cook stirring constantly for 5 to 6 minutes.



Melt the butter in a large bowl on moderate heat. Sauté[1] the scallions and garlic for about 5 minutes, raise the heat and add the shrimps. Use a draining spoon (with holes) to take the shrimps out and then add white wine. When the sauce gets as thick as syrup, put the shrimps back in. Shape the semolina into cups, press the Karst Cured Pork Neck on it to make a hole, put the shrimps in the center and serve.


Preparation Time: 60 minutes

Difficulty Level: 3/5

4 Servings

[1] a style of cooking in which vegetables are stir-fried briefly on heated butter or oil.


This recipe is part of our cook book called S bure na pijat (From the Bora Onto the Plate).

The author of the recipe is chef Tomislav Nikšić. You can browse other recipes from our cook book here.