STUFFED
CALAMARI
Ingredients:
| Squid Bodies |
1 pound |
(about 3 to 4 inches long)
|
If you are lucky
enough to be able to get fresh squid just rinse in cold
water and set aside.
If you use frozen squid, thaw it at room temperature,
wash it and then soak in a bowl of milk for an hour.
This will keep it nice and tender.
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THE STUFFING
Ingredients:
(Use
ANY TWO of the following
seafoods.)
|
| Shrimp
|
˝ pound |
(small party shrimp)..
|
(can be precooked)
|
| Crawdads |
˝ pound |
| Lobster
Meat |
8 ounces |
| Crab
Meat |
8 ounces |
| |
|
| Turkey Stuffing |
4 ounces |
| Onion (chopped fine) |
2 medium |
| Chicken Broth |
8 ounces |
| Minced Garlic |
3
tablespoons |
| Butter |
2
tablespoons |
Preparation:
Chop the seafood to a fine (pea sized) mixed
consistency, then set aside.
Sauté the garlic and onion with the butter in a large
skillet.
Then add the chicken broth and the chopped seafood.
Bring to a light boil then immediately set back to simmer
for ten minutes.
Turn off the heat and slowly add the turkey stuffing,
mixing constantly
until you have a slightly moist consistency.
Set the stuffing aside to cool.
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THE SAUCE
Ingredients:
|
| Butter |
6
tablespoons |
| Flour |
6
tablespoons |
| Whipping Cream |
1 cup |
| Milk |
1 cup |
| Mustard (poupon or
yellow) |
2
teaspoons |
| Curry |
2
teaspoons |
| Paprika |
2
teaspoons |
| Worcestershire sauce |
1
tablespoon |
| Ketchup |
2
tablespoons |
| Lemon Juice |
4
tablespoons |
| Dry Sherry |
˝ cup |
| Cayenne Pepper |
(to taste) |
| Tabasco Sauce |
(to taste) |
| Grated Cheddar |
1˝ cups |
Preparation:
Make a white sauce using the first four
ingredients.
Then stir in all of the remaining ingredients except the
cheddar.
Add the cheddar stirring constantly until it is
completely melted into the sauce.
Remove from heat and set aside.
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METHOD
Perhaps there are expert squid stuffers in this
world, but I don't know any
of them, and squid are slippery little suckers so take
care.
Use a teaspoon and a thumb to stuff each one almost to
bursting then place them in
neat little rows in a large glass baking dish.
Pour the sauce over the squid and bake in a very hot (preheated)
oven for 15 minutes.
I like to serve the Stuffed Calamari
on a bed of Basmati rice with fresh asparagus.
But suit yourself.
_______________________________________________________
The
stuffing can be a tedious operation for fat and
lazy cook so ...
may I suggest having your guests join in a
"Squid
Stuffing Party".
Guaranteed
to be hilarious ... but no imbibing till after,
else you may end up with a horribly messy kitchen and
hamburgs for dinner!
|
