Description
Delicious Shrimp Stuffed Squid is a delightful and flavorful dinner dish featuring tender squid stuffed with a smooth wild gulf shrimp mixture, gently browned, and simmered in a rich Italian plum tomato sauce infused with fresh herbs and spices. This recipe offers a perfect blend of textures and vibrant Mediterranean flavors that will impress any seafood lover.
Ingredients
Scale
Stuffed Squid
- 12 medium size cleaned squid (ensure they’re fresh and properly cleaned for the best flavor)
- 10 oz. wild gulf shrimp (using wild shrimp elevates the dish)
- 1 teaspoon finely chopped garlic (fresh garlic lends a robust quality)
- 2 teaspoons finely chopped onion (adds sweetness and depth)
- 1 small egg (acts as a binder)
- Drake’s Batter Mix or seasoned flour (adds a crispy texture, quantity as needed to coat squid)
- Olive oil (for frying and sautéing, approx. 3-4 tablespoons)
Tomato Sauce
- 2 cans of 28 oz. Italian plum tomatoes (choose high-quality tomatoes)
- 2 tablespoons imported Italian plum tomato paste (intensifies tomato flavor)
- 1 small onion, chopped (enhances the sauce’s flavor profile)
- 4 cloves garlic, finely chopped (packs the sauce with richness)
- 2 tablespoons chopped fresh basil (brings a refreshing note)
- 1 teaspoon dried oregano (adds depth to the sauce)
- Pinch of red pepper flakes (introduces gentle heat)
- Splash of white wine (about 2 tablespoons, deepens flavor)
- Salt and pepper (to taste)
Garnish
- 1/2 bunch finely chopped Italian parsley (for a fresh finish)
- Optional: Fried squid tentacles (from the 12 squid, fried until golden)
- Toothpicks (to secure the squid)
Instructions
- Prepare the Sauce: In a saucepan over medium-high heat, heat olive oil. Once hot, add the chopped onion and garlic. Stir continuously until they begin to brown and soften, releasing their aroma.
- Simmer Tomatoes: Add the Italian plum tomatoes, tomato paste, dried oregano, fresh basil, red pepper flakes, salt, and pepper to the pan. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld flavors.
- Make Shrimp Filling: In a food processor, purée the wild gulf shrimp until smooth. Transfer the shrimp paste to a mixing bowl and incorporate the finely chopped garlic, onion, egg, and enough Drake’s Batter Mix or seasoned flour to form a cohesive filling that binds well.
- Stuff the Squid: Carefully fill each cleaned squid body with the shrimp mixture, leaving approximately an inch at the top unstuffed to prevent overflow when cooking.
- Secure the Stuffing: Use toothpicks to seal the open ends of the stuffed squid, ensuring the filling remains inside during cooking.
- Brown the Squid: Lightly coat each stuffed squid with Drake’s Batter Mix or seasoned flour. Heat olive oil in a hot pan and brown the squid on each side for 2-3 minutes until golden and slightly crisp.
- Simmer in Sauce: Transfer the browned stuffed squid into the simmering tomato sauce. Cover the pan and cook over low heat for 20 minutes to allow flavors to blend and squid to tenderize.
- Optional Tentacles Frying: For garnish, fry the reserved squid tentacles in hot olive oil until golden brown and crispy, about 2-3 minutes. Drain excess oil on paper towels.
- Serve: Plate the stuffed squid over the tomato sauce, garnish with fried tentacles if using, and sprinkle generously with freshly chopped Italian parsley for a bright finishing touch.
Notes
- Ensure squid and shrimp are very fresh for the best texture and flavor.
- If Drake’s Batter Mix is unavailable, seasoned flour or light breadcrumbs can be used as a coating alternative.
- Adjust red pepper flakes to your preferred level of heat or omit for a milder sauce.
- Carefully avoid overfilling squid bodies to prevent bursting during cooking.
- Leftover tomato sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This dish pairs beautifully with crusty bread or a side of pasta to soak up the flavorful sauce.
