Cajun Calamari Recipes

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GRILLED CAJUN CALAMARI



Grilled Cajun Calamari image

These grilled Cajun calamari are marinated in a spicy seasoning of paprika, cayenne, and lime and served with veggies and brown rice for a balanced meal.

Provided by Foodaciously

Categories     Mains

Time 40m

Number Of Ingredients 17

1 Lime
1 Lemon
2 tbsp of Extra Virgin Olive Oil
2 Garlic Cloves
0.5 tbsp of Oregano
0.5 tbsp of Thyme
0.5 tsp of Cayenne Pepper
0.5 tbsp of Paprika
0.25 tsp of Black Pepper
420 g of Squid
260 g of Wholegrain Rice
1 Onion
90 g of Celery
380 g of Green or Red Peppers
380 g of Fresh Tomatoes
0.5 tsp of Chilli Powder
Fresh Parsley to taste

Steps:

  • In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
  • In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
  • Next, sear the marinated calamari in a grill pan for one to two minutes.
  • In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles. Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
  • Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.

Nutrition Facts : Calories 438 calories, Carbohydrate 67 calories, Fat 8 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 grams, Sugar 10 grams, UnsaturatedFat 7 grams

CAJUN FRIED CALAMARI



Cajun Fried Calamari image

Crispy-fried calamari with a spicy Cajun-style kick.

Time 15m

Yield 8

Number Of Ingredients 10

2 pounds cleaned calamari
1 1/2 cup all-purpose flour
1/4 cup ground cumin
1/4 cup chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 cups corn oil, more if needed
Tabasco sauce, to taste
lemon wedges
cocktail or tartar sauce

Steps:

  • Rinse the calamari and slice into 1/4-inch rings. Place the calamari on paper toweling to drain. In a shallow bowl, combine the flour, cumin, chili powder, pepper, and salt. Heat the oil in a large skillet or deep fryer until it reaches 365 degrees F. Dredge the calamari rings in the flour mixture, shaking off any excess. Add the rings (in batches if needed) to the hot oil and cook for 2 minutes or until light brown and crispy. Do not overcook them or they will be tough. Remove the calamari from the oil with a slotted spoon and place on paper toweling to drain. Immediately sprinkle them with Tabasco, depending on how spicy you want them. Serve hot with cocktail or tartar sauce, with lemon wedges on the side.

Nutrition Facts :

ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP



Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup image

The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs cleaned calamari, fresh, cut into 1/4 inch rings, towel dried
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
1 cup balsamic vinegar, reduced to a thick syrup

Steps:

  • Heat balsamic till reduced to a syrup.
  • Set aside.
  • Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
  • Heat the oil in a large skillet.
  • When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
  • Drain on paper towels.
  • Season with salt.
  • Place on a platter and drizzle with balsamic syrup.
  • Serve with Remoulade Sauce (Recipe #87124).

Nutrition Facts : Calories 858.1, Fat 74.7, SaturatedFat 9.9, Cholesterol 148.6, Sodium 253.9, Carbohydrate 33.8, Fiber 1.4, Sugar 6.6, Protein 12.6

FRIED CALAMARI (CAJUN STYLE)



Fried Calamari (Cajun Style) image

This recipe is dedicated to Chef Queen Dragon Mom--she hates calimari, but I'm hoping this recipe will change her mind :0)

Provided by Pokey in San Antonio

Categories     Squid

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs fresh squid (cleaned and cut into rings)
1 1/2 cups flour
2 -3 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1 tablespoon cayenne powder
1 tablespoon garlic powder
1 cup flour
2 eggs
1/2 cup milk
1 tablespoon hot sauce
2 teaspoons tony's seasoning (optional) or 2 teaspoons salt

Steps:

  • Wash and pat squid rings dry.
  • Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
  • In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
  • Pour remaining flour in another zip lock bag.
  • Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
  • Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
  • After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
  • Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.

Nutrition Facts : Calories 376.6, Fat 5.2, SaturatedFat 1.6, Cholesterol 425.6, Sodium 939.2, Carbohydrate 47.7, Fiber 2.1, Sugar 0.7, Protein 32.2

GRILLED SAUSAGE-STUFFED CALAMARI



Grilled Sausage-Stuffed Calamari image

Provided by Kay Chun

Categories     Pork     Appetizer     Quick & Easy     Backyard BBQ     Sausage     Squid     Summer     Grill     Grill/Barbecue     Breadcrumbs     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup fine fresh bread crumbs
1/3 cup whole milk
3/4 teaspoon fennel seeds
1/2 pound ground pork
2 large garlic cloves, minced
1/4 teaspoon paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Accompaniment: lemon wedges

Steps:

  • Soak bread crumbs in milk in a large bowl.
  • Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
  • Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

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