Calamari Rellenos
28 ingredients
19 steps
Ingredients
- 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
- 8 ears corn, grate on hand grater (coarse)
- 2 cups chicken or vegetable stock
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper
- Salt and pepper
- 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
- 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
Directions
-
1For Corn Puree: Simmer for 10 minutes.
-
2Blend with hand blender.
-
3Mix all ingredients and simmer for 5 minutes.
-
4Puree, strain and put in squirt bottle.
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5Saute shallots, shrimp and chives together.
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6Cool on sheet pan.
-
7Mix with remaining ingredients
-
8Tempura 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
-
9Mix dry ingredients.
-
10Add water slowly, finish with a few ice cubes.
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11Hold over a bowl filled with ice.
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12Assembly: Prepare corn puree and red pepper sauce and set aside.
-
13Clean calamari and check to make sure there are no holes.
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14Make sure shrimp stuffing is cooked before stuffing calamari tube.
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15Stuff full but allow room to pinch the end shut prior to frying.
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16Coat calamari with tempura and fry at 330 degrees Fahrenheit until outside is golden brown.
-
17Cover plate with corn puree and place calamari on top.
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18Paint with red pepper sauce.
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19Garnish with goat cheese, chives, tomato concasse and black beans.
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