Squid Stuffed With Shrimp Mousse Food

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.

STUFFED SQUID

Steps:

• Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.
• Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
• While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

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.

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

BAKED STUFFED SQUID

Steps:

• Preheat the oven to 375 °F.
• Heat the olive oil in a skillet over medium heat. Add the pancetta and sauté until beginning to brown. Add the onion and continue cooking, 2 minutes.
• Add the garlic and cook until the onion is soft and translucent and the garlic is fragrant, 1 to 2 minutes longer. Remove from the heat and allow to cool.
• Place the scallops, parsley, breadcrumbs, egg, 1/4 teaspoon salt and a few grinds of black pepper in a mixing bowl. Add the pancetta mixture and combine gently.
• Loosely stuff the mixture into the squid tubes to about 3/8-inch from the opening and fasten closed with a toothpick. Do not pack or overstuff.
• Coat a shallow casserole large enough to hold the squid tubes side by side with nonstick spray.
• Spoon a thin layer of marinara into the bottom of the prepared dish. Arrange the squid in a single layer and spoon 1 to 1-1/2 cups of marinara on top. Cover tightly with aluminum foil and bake for 30 minutes.
• To serve with pasta:Cook 8 ounces of linguine or spaghetti according to the package directions and drain.
• The squid will give off some liquid while they bake, adding fabulous flavor to the sauce in the casserole. Add this to the remainder of your marinara and toss with the cooked pasta. Plate individual servings and top with squid.

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.

SHRIMP MOUSSE

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

CREAMY SHRIMP MOUSSE

Steps:

• In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.