-
1
Preheat oven to 400 degrees.
-
2
Clean the squid and set aside.
-
3
Shell and devein the shrimp.
-
4
Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper.
-
5
Blend.
-
6
Gradually pour the cream through the funnel while blending.
-
7
Outfit a pastry bag with a round No.
-
8
8 pastry tube.
-
9
Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies.
-
10
Partly fill each body; the stuffing will expand as it cooks.
-
11
Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
-
12
Rub with butter a baking dish large enough to hold the stuffed squid in one layer.
-
13
Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste.
-
14
Arrange the stuffed squid neatly inside the pan.
-
15
Scatter the tentacles around the stuffed squid.
-
16
Sprinkle wine over all.
-
17
Cover closely with foil.
-
18
Bring to a boil on top of the stove.
-
19
Place in the oven and bake 10 minutes.
-
20
If any of the stuffing runs out, it can be served with the squid.
-
21
Transfer the squid to a warm platter.
-
22
Remove and discard the thread or toothpick from each squid.
-
23
Pour and scrape the cooking liquid into a saucepan and bring to a boil.
-
24
Cook the liquid down to three-quarters cup.
-
25
Add the cream and return to a boil.
-
26
Cook over high heat until liquid is reduced to one cup.
-
27
Pour the sauce over the squid and serve.
