Squid Stuffed with Shrimp, Cheese, and Rice
Baked as a hearty main, this dish is delicious and surprisingly simple! If you've never stuffed anything before, squid filled with shrimp, cheese, and rice in a creamy sauce is a great place to start. You can fill squid with all kinds of stuffings to suit your taste — mushrooms, minced fish, grated carrot, and so on.
Cooking method
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Step 1:
How do you make squid stuffed with shrimp, cheese, and rice? Start by gathering the ingredients for the filling. You can use any shrimp you like — jumbo or Argentine, whatever you prefer. The net weight of the shrimp after removing the heads and shells should be at least 200 g (about 7 oz), so buy a little extra.
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Step 2:
Cook the rice ahead of time in salted water, drain it in a colander, and let it cool. The rice should come out fluffy, not sticky.
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Step 3:
Grate the cheese on the coarse side of a grater. I'm using a plain semi-firm cheese, but low-moisture mozzarella or suluguni (a brined cheese) works well here too.
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Step 4:
Peel and finely chop the garlic.
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Step 5:
Wash the parsley, pat it dry, and chop it finely.
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Step 6:
Heat the vegetable oil in a skillet, add the shrimp and garlic, and sauté, stirring, until golden.
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Step 7:
Transfer the sautéed shrimp to a bowl. If any oil is left in the skillet after frying, try to save it — you'll need it later for the sauce.
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Step 8:
In a bowl, combine the cooked rice, shrimp, grated cheese, parsley, lemon juice, and seasonings.
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Step 9:
Mix everything together well.
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Step 10:
Clean the squid inside and out. If the squid is frozen, thaw it first — but not all the way, since partially frozen squid is easier to clean. Mine are whole, with the tails on, but you can also buy cleaned frozen tubes without tails; those just need to be thawed and they're ready to go.
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Step 11:
Stuff the squid bodies with the prepared rice-and-shrimp mixture.
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Step 12:
Arrange the stuffed squid in a baking dish.
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Step 13:
Now make the sauce. Use a plain cream cheese with no added flavorings. You can swap in processed cheese if you prefer.
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Step 14:
In the same skillet you used for the shrimp, melt the butter.
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Step 15:
Pour in the cream, then add the cream cheese and salt. Bring to a boil and simmer over low heat, stirring for 1–2 minutes and breaking up any lumps. If your cream cheese is already salty, you can skip the extra salt.
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Step 16:
Once the sauce starts to thicken, take it off the heat. If any lumps remain, you can push the sauce through a sieve.
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Step 17:
Pour the creamy cheese sauce over the squid. Place the dish in an oven preheated to 350°F (180°C) and bake for about 15–20 minutes, until golden. The exact baking time depends on your oven.
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Step 18:
Divide the finished squid among plates, spoon the sauce over the top, garnish with fresh herbs, and serve. Enjoy!
- Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given in the recipe.
- For rice dishes to turn out great every time, choose the right variety and cook it so the grains stay separate.
- To keep cream or sour cream from curdling in a hot sauce, add it gradually over low heat and don't let it come to a hard boil.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Cheese 'uglichsky' - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Cottage cheese - 223 kcal/100g
