Best Squid Stuffed With Shrimp Mousse Recipes

ABSOLUTELY DELICIOUS STUFFED CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

SQUID STUFFED SQUID

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

SQUID STUFFED WITH SHRIMP MOUSSE

Steps:

• Preheat oven to 400 degrees.
• Clean the squid and set aside.
• Shell and devein the shrimp. Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper. Blend. Gradually pour the cream through the funnel while blending.
• Outfit a pastry bag with a round No. 8 pastry tube. Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies. Partly fill each body; the stuffing will expand as it cooks. Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
• Rub with butter a baking dish large enough to hold the stuffed squid in one layer. Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste. Arrange the stuffed squid neatly inside the pan. Scatter the tentacles around the stuffed squid. Sprinkle wine over all.
• Cover closely with foil. Bring to a boil on top of the stove. Place in the oven and bake 10 minutes. If any of the stuffing runs out, it can be served with the squid. Transfer the squid to a warm platter. Remove and discard the thread or toothpick from each squid.
• Pour and scrape the cooking liquid into a saucepan and bring to a boil. Cook the liquid down to three-quarters cup. Add the cream and return to a boil. Cook over high heat until liquid is reduced to one cup. Pour the sauce over the squid and serve.