Calamari Rellenos

Recipe Courtesy Gwynn’s, Aspen, CO

Show: The Best OfEpisode: Lunch

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 1 Review
Total Time:
1 hr 5 min
Prep
15 min
Cook
50 min
Yield:
6 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Rock Shrimp Stuffing:

  • 1 box calamari, ask for tubes only 3 to 5 per box
  • Rock shrimp stuffing, recipe follows
  • Corn puree, recipe follows
  • Red pepper sauce, recipe follows
  • Chives, chopped
  • Black beans, whole cooked
  • Tomato concasse
  • Goat cheese
  • Tempura batter, recipe follows

Corn Puree:

  • 8 ears corn, grate on hand grater (coarse)
  • 2 cups chicken or vegetable stock
  • 1 tablespoon cumin
  • 1 tablespoon cayenne pepper
  • Salt and pepper

Directions

For Corn Puree: Simmer for 10 minutes. Blend with hand blender.

Red Pepper Sauce:

  • 2 cups roasted red peppers (3 large peppers)
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup cream
  • 1 lime, juiced
  • 1 teaspoon kosher salt

Mix all ingredients and simmer for 5 minutes. Puree, strain and put in squirt bottle.

For the Rock Shrimp Stuffing:

  • 1 tablespoon shallots, chopped
  • 2 cups cooked rock shrimp (chop rough)
  • 2 tablespoons chives
  • 1 large roasted red pepper chopped
  • 3/4 cup black beans, cooked
  • 1 tablespoon cilantro and parsley mix, chopped
  • 1 cup goat cheese
  • 3/4 cup pepper Jack cheese, grated
  • Salt and pepper, to taste

Saute shallots, shrimp and chives together. Cool on sheet pan. Mix with remaining ingredients

Tempura Batter: 1 1/2 cups rice flour 2 tablespoons flour 1/4 cup cornstarch 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups cold water

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 1 reviews

  • on September 26, 2006

    Flag

    MY hole family enjoyed it,I should have made enough for seconds.If you like calamari, this is one dish you'l love........Luis/Az

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google