Course: Main
Serves: 2pp
Ingredients:
2 large squid, cleaned – heads /tentacles cut off but saved
4 large shrimp, cooked and cleaned finely chopped
1 medium sized shallot, minced
1 cup dried bread crumbs
1 egg
1 tbsp finely chopped cilantro
1 tsp turmeric
Fine sea salt to taste
Special Equipment
Toothpicks
12” disposable piping bag
Lime & Cilantro oil
1 cup olive oil
3/4 cup finely chopped cilantro
Juice from 1⁄2 a lime
Pinch of salt
1 medium sized red onion, peeled (only cut off the bottom end, not the top in order to keep the point)
1 large sweet red pepper, and 1 large orange pepper cut into 1 inch strips
3-4 tbsp.
Olive oil
Method
Combine the ingredients for the cilantro oil and let marinate at room temperature while you make the squid.
In a medium sized bowl combine the chopped shrimp with the breadcrumbs, shallot, egg cilantro, salt and turmeric until it forms a thick paste. Put the mixture into a disposable piping bag, twist the open top & cut the end about 2”. With one hand hold a squid keeping the body open, with the other pipe the shrimp mixture into it leaving about 1⁄2” at the top, and thread with a toothpick to close. Repeat with the other squid. Lay both onto a platter, along with the heads and the strips of red peppers and halved onion. Brush them all with the remaining olive oil.
Heat BBQ until extremely hot. Add the squid, peppers and onion. Grill with the cover closed for about 5-10 minutes with the heat slightly reduced. Turn every 5-10 minutes. The peppers and onion will be ready before the squid, so once they are nicely charred, remove and keep grilling the squid until it is browned on all sides.
Assembly
Slice each squid into 1⁄2” rounds and arrange on a dinner plate along with half the peppers and one half grilled onion. Drizzle generously with the cilantro-lime oil.
Recipe courtesy of Jump Into My Kitchen®