Recipe courtesy of Gwyn's

Calamari Rellenos

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  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 6 servings
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Ingredients

Corn Puree:

Red Pepper Sauce:

For the Rock Shrimp Stuffing:

Tempura Batter:

Directions

  1. 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.

Corn Puree:

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

Red Pepper Sauce:

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

For the Rock Shrimp Stuffing:

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

Tempura Batter:

  1. Mix dry ingredients. Add water slowly, finish with a few ice cubes. Hold over a bowl filled with ice.

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