Composition / ingredients
Step-by-step cooking
Step 1:
How to make squid stuffed with shrimp, cheese and rice? First, prepare the necessary ingredients for the filling. You can use any shrimp: royal or Argentine, which you like best. The net weight of the shrimp after cleaning from the head and shell should be at least 200 g, so take the shrimp with a margin.
Step 2:
Pre-boil the rice in salted water, put it in a colander and cool. The rice should turn out crumbly, not sticky.
Step 3:
Grate the cheese on a coarse grater. I have a regular Russian cheese, but mozzarella for pizza or suluguni is also good here.
Step 4:
Peel and finely chop the garlic.
Step 5:
Wash the parsley, dry it and chop it finely.
Step 6:
Heat the vegetable oil in a frying pan, put the shrimp and garlic, fry, stirring, until golden brown.
Step 7:
Transfer the fried shrimp to a bowl. If there is a little vegetable oil left in the pan after frying, try to save it, it will be needed for the sauce in the future.
Step 8:
Combine boiled rice, shrimp, grated cheese, parsley, lemon juice and spices in a bowl.
Step 9:
Mix everything well.
Step 10:
Clean the squid inside and out. If the squid is frozen, first defrost them, but not completely - frozen squid is easier to clean. I have whole squid, with tails. But you can also buy already prepared cleaned frozen tubes without tails. They will just need to be defrosted and that's it.
Step 11:
Stuff the squid carcasses with the prepared rice-shrimp mixture.
Step 12:
Put the stuffed squid in a baking dish.
Step 13:
Now prepare the sauce. Cottage cheese needs cream cheese, without additives. Instead of cottage cheese, you can take processed cheese.
Step 14:
In the pan where the shrimp were fried, melt the butter.
Step 15:
Pour in the cream, add cottage cheese and salt. Bring to a boil and simmer, stirring for 1-2 minutes over low heat, breaking all the lumps. If your curd cheese is already salty, then you can additionally not salt the sauce.
Step 16:
When the sauce starts to thicken, remove it from the heat. If lumps still could not be avoided, you can rub the sauce through a sieve.
Step 17:
Pour the squid cream cheese sauce. Place the mold in a preheated 180 ° C oven and bake for about 15-20 minutes until golden brown. The exact baking time depends on your oven.
Step 18:
Arrange the finished squid on plates, pour the sauce, garnish with herbs and serve to the table. Bon appetit!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curl up?"
The 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
