ABSOLUTELY DELICIOUS STUFFED CALAMARI
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Provided by UNREFINEDNERD
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g
BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS
Steps:
- To make the calamari:
- Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
- To make the sauce:
- Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
- Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
- Deliciouso!
CALAMARI WITH HERBS AND POLENTA
Provided by David Tanis
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cook the polenta. Bring 5 cups salted water to a boil in a small pot. Pour in the cornmeal, stirring with a whisk or wooden spoon until it thickens, about 2 minutes. Turn the flame to low and cook for 40 to 45 minutes, stirring frequently. Stir in 2 tablespoons butter, if using, and a little freshly ground pepper. Serve warm from the pot. Or pour into a pan, allow to firm up and cut into wedges. Reheat for 10 minutes in a 400-degree oven.
- Cut the squid bodies into 1/2-inch rings. Cut the tentacles in pieces or leave whole if small. Rinse, pat dry and season with salt and pepper.
- Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the squid (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. Add the wine and cook for 1 minute more.
- Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 613 milligrams, Sugar 1 gram
STUFFED CALAMARI
Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Provided by Francis Lam
Categories main course
Time 1h30m
Yield Serves 3-4
Number Of Ingredients 16
Steps:
- In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
- In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
- Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
- Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
- Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
- Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
- Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.
CREAMY POLENTA FOR STUFFED CALAMARI
This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
More about "shrimp stuffed calamari with polenta recipes"
STUFFED CALAMARI WITH TOMATO SAUCE, POLENTA RECIPE …
From food52.com
Reviews 2Servings 8Cuisine ItalianCategory Hors D'oeuvre
SHRIMP OVER CREAMY POLENTA - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
SQUID STUFFED WITH SHRIMP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SHRIMP STUFFED SQUID - MONAHAN'S SEAFOOD
From monahansseafood.com
STUFFED SHRIMP WITH EASY CRAB STUFFING - THE ANTHONY KITCHEN
From theanthonykitchen.com
GRANDMA’S OLD RECIPES | SHRIMP-STUFFED CALAMARI WITH POLENTA
From facebook.com
STUFFED CALAMARI WITH TOMATO SAUCE, POLENTA - THE DAILY MEAL
From thedailymeal.com
SHRIMP AND POLENTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
SHRIMP-STUFFED CALAMARI WITH POLENTA | KEEPRECIPES: YOUR …
From keeprecipes.com
BAKED STUFFED SHRIMP WITH CLAMS, WHATS COOKING AMERICA
From whatscookingamerica.net
SHRIMP-STUFFED CALAMARI WITH POLENTA - THE TREK BBS
From angelfire.com
SHRIMP-STUFFED CALAMARI WITH POLENTA – RECIPES NETWORK
From recipenet.org
SHRIMP-STUFFED CALAMARI WITH POLENTA | FEMININESWAY
From womanlysway.wordpress.com
SHRIMP-STUFFED CALAMARI WITH POLENTA | PUNCHFORK
From punchfork.com
COMFORT SOUL FOOD RECIPES FROM AROUND THE WORLD - IMMACULATE …
From africanbites.com
STUFFED CALAMARI WITH TOMATO SAUCE, POLENTA - ART DE FETE
From artdefete.com
You'll also love