Description
Delicious Shrimp Stuffed Squid is a delightful and flavorful seafood dish that combines tender wild gulf shrimp purée with fresh herbs and spices, encased in fresh squid tubes. This recipe features a savory tomato sauce made from Italian plum tomatoes and aromatic ingredients, complemented by lightly browned stuffed squid and optional crispy fried tentacles for garnishing. Perfect for a special dinner, this dish balances rich seafood flavors with a fresh and vibrant Italian-inspired sauce.
Ingredients
Scale
Squid and Stuffing
- 12 medium size cleaned squid (ensure they’re fresh and properly cleaned for the best flavor)
- 10 oz. wild gulf shrimp
- 1 teaspoon finely chopped garlic (fresh)
- 2 teaspoons finely chopped onion
- 1 small egg
- Drake’s Batter Mix or seasoned flour (enough to lightly coat squid)
- Olive oil (for frying and sautéing)
Tomato Sauce
- 2 cans (28 oz. each) Italian plum tomatoes
- 2 tablespoons imported Italian plum tomato paste
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- Splash of white wine
- Salt and pepper to taste
Garnish
- 1/2 bunch finely chopped Italian parsley
- Toothpicks (to secure the squid)
Instructions
- Prepare the tomato sauce: In a saucepan over medium-high heat, add olive oil. Once hot, add the chopped onion and garlic. Stir frequently until they start to brown and become fragrant, about 3-4 minutes.
- Add tomatoes and seasoning: Pour in the Italian plum tomatoes and tomato paste, then add dried oregano, fresh basil, red pepper flakes, salt, and pepper. Stir well and bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes to meld the flavors.
- Make shrimp puree: In a food processor, purée the wild gulf shrimp until smooth. Transfer the shrimp paste to a mixing bowl and combine with finely chopped garlic, onion, and the small egg for binding. Mix thoroughly until uniform.
- Stuff the squid: Using a spoon or your hands, fill each cleaned squid tube with the shrimp mixture, leaving about an inch unstuffed at the open end to allow for expansion during cooking.
- Secure the squid closures: Insert a toothpick into the open ends of each stuffed squid to prevent the filling from spilling out while cooking.
- Coat and brown the squid: Lightly coat each stuffed squid with Drake’s batter mix or seasoned flour. Heat olive oil in a pan over medium-high heat, then brown the squid for 2-3 minutes on each side until golden.
- Cook stuffed squid in sauce: Transfer the browned squid into the simmering tomato sauce. Cover the pan and cook on low heat for 20 minutes to finish cooking and infuse flavors.
- Optional garnish preparation: For an extra crunchy garnish, fry the squid tentacles separately in hot olive oil until golden brown, approximately 2-3 minutes. Drain on paper towels.
- Serve and garnish: Serve the stuffed squid over the rich tomato sauce. Garnish with the fried tentacles and sprinkle with finely chopped Italian parsley for freshness and presentation.
Notes
- Ensure the squid is thoroughly cleaned and fresh for best taste and texture.
- Wild gulf shrimp offers better flavor, but any fresh shrimp can be substituted if unavailable.
- Drake’s Batter Mix adds a light crispy texture; if unavailable, use seasoned flour.
- Be careful not to overfill the squid to prevent bursting during cooking.
- Adjust red pepper flakes based on your preferred spice level.
- The fried tentacles are optional but add a beautiful textural contrast and are highly recommended.
- Use high-quality canned Italian plum tomatoes for richer sauce flavor.
- A splash of white wine in the sauce enhances depth but can be omitted for non-alcoholic preference.
