Squid Stuffed With Shrimp Mousse Recipe

Name: Squid Stuffed With Shrimp Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 12 squid, about 3 pounds before cleaning; 3/4 pound raw shrimp in the shell; 1 egg; Pinch of cayenne pepper; ⅛ teaspoon freshly grated nutmeg; Salt to taste, if desired; Freshly ground pepper to taste; 1 1/2 cups heavy cream; 2 tablespoons butter; 2 tablespoons finely chopped shallots; 3/4 cup crushed red fresh or canned tomatoes; 1 1/2 cups dry white wine; 3/4 cup heavy cream

Servings: persons

8 to 12 squid, about 3 pounds before cleaning
3/4 pound raw shrimp in the shell
1 egg
Pinch of cayenne pepper
⅛ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups heavy cream
2 tablespoons butter
2 tablespoons finely chopped shallots
3/4 cup crushed red fresh or canned tomatoes
1 1/2 cups dry white wine
3/4 cup heavy cream

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.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 to 12 squid, about 3 pounds before cleaning, 3/4 pound raw shrimp in the shell, 1 egg, Pinch of cayenne pepper, and more.

Yes, Squid Stuffed With Shrimp Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squid Stuffed With Shrimp Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions