For Corn Puree: Simmer for 10 minutes. Blend with hand blender.
Mix all ingredients and simmer for 5 minutes. Puree, strain and put in squirt bottle.
Saute shallots, shrimp and chives together. Cool on sheet pan. Mix with remaining ingredients
Mix dry ingredients. Add water slowly, finish with a few ice cubes. Hold over a bowl filled with ice.
Assembly: Prepare corn puree and red pepper sauce and set aside. Clean calamari and check to make sure there are no holes. Make sure shrimp stuffing is cooked before stuffing calamari tube. Stuff full but allow room to pinch the end shut prior to frying. Coat calamari with tempura and fry at 330 degrees Fahrenheit until outside is golden brown. Cover plate with corn puree and place calamari on top. Paint with red pepper sauce. Garnish with goat cheese, chives, tomato concasse and black beans.
Recipe courtesy of Gwynn’s, Aspen, CO