Shrimp-Stuffed Calamari with Polenta: A Thanksgiving Delight

Introduction

If you’re looking for a show-stopping dish to elevate your Thanksgiving table this year, look no further than shrimp-stuffed calamari with polenta. This recipe combines the richness of succulent shrimp with the delicate texture of calamari, all complemented by creamy, flavorful polenta. It’s a dish that offers a stunning presentation and a balanced mix of flavors that is both indulgent and satisfying. Imagine the delight of slicing into tender calamari to reveal the perfectly seasoned shrimp filling, paired with a smooth, buttery polenta on the side. It’s an experience that will leave your guests raving.

I first discovered this recipe while experimenting with Mediterranean-inspired dishes, and it quickly became a favorite for special occasions. The combination of seafood and polenta is a nod to coastal Italian cuisine, with layers of flavor and texture that work beautifully together. What I love most about this dish is how it feels both elegant and homey, making it ideal for Thanksgiving—an occasion where you want to impress your guests while still offering comfort food at its finest.

In this article, I’ll guide you through how to make this dish, explain why it’s perfect for Thanksgiving, and offer tips on customizing it to your taste. Let’s dive in!

Why You’ll Love This Recipe

• Showstopper Presentation: The stuffed calamari looks gorgeous when plated, making it the perfect centerpiece for a holiday meal.
• Flavorful and Versatile: The shrimp stuffing is savory with a hint of spice, while the creamy polenta adds a smooth contrast to the dish.
• Seafood and Comfort: This dish balances the lightness of seafood with the rich, comforting texture of polenta, making it perfect for a holiday feast.
• Make-Ahead Friendly: You can prepare the shrimp stuffing and polenta in advance, which makes it easier to assemble the dish before serving.
• Customizable: The stuffing can be adjusted to your liking—add fresh herbs, extra spices, or even a bit of cheese for richness.

Preparation Time and Servings

• Total Time: 45 minutes (15 minutes prep, 30 minutes cooking)
• Servings: This recipe serves 4 people.
• Nutrition Facts:
• Calories per serving: 400
• Protein: 30g
• Carbs: 35g
• Fat: 18g

Ingredients

Shrimp-Stuffed Calamari:

• 8 medium-sized calamari tubes (fresh or thawed if frozen)
• 1/2 pound medium shrimp, peeled and deveined
• 1/4 cup fresh breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional, for spice)
• Salt and pepper to taste
• 2 tablespoons olive oil (for searing)

For the Polenta:

• 1 cup coarse cornmeal (polenta)
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 1/4 cup heavy cream or milk
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional for extra creaminess)

For Garnish:

• Fresh parsley, chopped
• Lemon wedges

Step-by-Step Instructions

Step 1: Prepare the Polenta

Start by making the polenta, as it will need a few minutes to cook and set while you prepare the calamari. In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil over medium-high heat. Gradually whisk in the cornmeal (polenta) to prevent clumping. Reduce the heat to low and continue stirring frequently for about 20-25 minutes, or until the polenta thickens and becomes creamy.

Once the polenta is cooked, stir in the butter, heavy cream (or milk), and Parmesan cheese, if using. Season with salt and pepper to taste. Keep the polenta warm by covering it with a lid, and set it aside.

Step 2: Prepare the Shrimp Stuffing

While the polenta is cooking, it’s time to prepare the shrimp stuffing. Begin by chopping the shrimp into small pieces. You want them to be bite-sized so they fit well inside the calamari tubes. In a mixing bowl, combine the chopped shrimp with the breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest, red pepper flakes (if using), and salt and pepper. Mix everything together until it forms a slightly sticky mixture.

Step 3: Stuff the Calamari

Next, take your calamari tubes and stuff them with the shrimp mixture. Be careful not to overstuff them, as the stuffing will expand slightly as it cooks. You want the calamari tubes to be snug but not bursting. If necessary, use toothpicks to seal the open ends of the calamari tubes to keep the filling inside during cooking.

Step 4: Sear the Stuffed Calamari

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed calamari to the pan. Sear the calamari for about 2-3 minutes per side until the prosciutto is golden and the calamari is lightly browned. Don’t overcook the calamari, as it can become rubbery. You just want to give it a nice sear to lock in the flavor and get a crispy exterior.

Step 5: Finish Cooking the Calamari

Once the calamari is seared on both sides, lower the heat and add a splash of white wine or water to the pan to help create a bit of steam. Cover the pan with a lid and cook for an additional 5-7 minutes, or until the shrimp stuffing is cooked through and the calamari is tender. The internal temperature of the shrimp should reach 145°F (63°C). If you don’t have a thermometer, you can cut open one of the calamari to check for doneness. The shrimp should be pink and opaque.

Step 6: Serve the Dish

Once the calamari is cooked, remove the toothpicks and arrange the stuffed calamari on a serving platter. Spoon a generous portion of the creamy polenta onto each plate and place two or three stuffed calamari tubes on top. Garnish with freshly chopped parsley and lemon wedges for a fresh pop of color. Serve immediately while hot, allowing your guests to enjoy the warm, comforting flavors.

How to Serve

This dish is perfect for a sophisticated Thanksgiving appetizer or main course. It pairs wonderfully with a light salad or roasted vegetables to balance out the richness of the polenta and seafood. For a more festive touch, consider serving it with a side of sautéed greens like spinach or kale.

Wine Pairing

The rich flavors of shrimp and calamari are well-suited to a crisp white wine like Sauvignon Blanc, Vermentino, or Chardonnay. A light sparkling wine, such as Prosecco, is also a fantastic pairing that will help cut through the richness of the dish.

Additional Tips

• Use Fresh Calamari: Whenever possible, try to use fresh calamari for the best texture and flavor. If using frozen calamari, make sure to thaw it completely before cooking.
• Don’t Overstuff: Be careful not to overstuff the calamari tubes, as the filling will expand during cooking. Stuff them just enough to ensure they stay together without bursting.
• Add a Twist to the Stuffing: Feel free to get creative with the shrimp stuffing. You can add ingredients like sun-dried tomatoes, a dash of smoked paprika, or even a handful of cooked spinach for added flavor and texture.
• Polenta Variations: While the polenta is delicious on its own, you can add extra cheese (like goat cheese or Fontina) or stir in some roasted garlic or fresh herbs for a more complex flavor.
• Make Ahead: The polenta can be made in advance and stored in the fridge for up to 2 days. Simply reheat it gently over low heat, adding a splash of broth or milk to bring it back to the right consistency.

Recipe Variations

• Stuffing Substitutes: If you’re looking to make this dish a bit heartier, consider adding cooked sausage, mushrooms, or even a mix of ricotta cheese and spinach to the shrimp stuffing. These additions will make the stuffing richer and add more texture.
• Spicy Option: For those who enjoy a bit of heat, add a pinch of cayenne pepper or chopped fresh chili peppers to the shrimp stuffing. The heat will complement the sweetness of the shrimp and the earthiness of the calamari.
• Vegetarian Version: For a vegetarian version, you can substitute the shrimp with finely chopped mushrooms or a mixture of roasted vegetables. This creates a savory, satisfying stuffing that pairs beautifully with the creamy polenta.

Serving Suggestions

Side Dishes

This dish is rich and flavorful, so consider pairing it with lighter side dishes. A simple green salad with lemon vinaigrette or roasted Brussels sprouts with balsamic glaze will complement the seafood and polenta.

Beverage Pairing

A chilled glass of Sauvignon Blanc or a light Pinot Grigio is the perfect wine pairing to balance the richness of the dish. If you prefer cocktails, a gin and tonic with a twist of lemon will also pair well.

Kid-Friendly

If serving younger guests, consider cutting the calamari into smaller, bite-sized pieces and serving with a side of mashed potatoes or steamed vegetables for a family-friendly alternative.

Freezing and Storage

Storage

Leftover shrimp-stuffed calamari can be stored in an airtight container in the refrigerator for up to 2 days

. Reheat gently in the oven or on the stovetop to maintain the best texture.

Freezing

You can freeze the stuffed calamari before cooking. Arrange the stuffed tubes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to cook, thaw the calamari in the fridge overnight and follow the recipe as usual.

Reheating

To reheat, place the stuffed calamari in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You may also reheat them gently in a skillet with a bit of olive oil to crisp up the prosciutto.

Special Equipment

• Large Skillet: A wide, heavy-bottomed skillet is essential for searing the calamari and ensuring even cooking.
• Meat Thermometer: To ensure the shrimp is cooked properly, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
• Sharp Knife: A sharp knife is important for slicing the calamari tubes neatly and for chopping the shrimp into small, even pieces.

FAQ Section

Can I use frozen shrimp?

Yes, frozen shrimp will work just as well. Just be sure to thaw them completely before chopping and mixing with the other stuffing ingredients.

What if I can’t find calamari tubes?

If calamari tubes aren’t available, you can use other seafood like large squid tubes or even chicken breasts, though the cooking method will differ slightly.

Can I make this dish ahead of time?

Yes, you can prepare the stuffing and even stuff the calamari in advance. Store them in the fridge until you’re ready to cook. Just remember to cook them fresh so they stay tender.

How do I know when the calamari is done?

The shrimp stuffing should be fully cooked and the calamari should be tender. Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C).

Conclusion

Shrimp-stuffed calamari with polenta is a truly special dish that will impress your guests and elevate your Thanksgiving meal. The combination of savory seafood, creamy polenta, and a touch of heat from the spices makes for a balanced and delightful experience. Whether served as an appetizer or a main course, this dish is sure to be a hit at your holiday table.

I hope you enjoy preparing and sharing this dish with your loved ones. It’s a recipe that brings together flavors and textures in a way that’s both comforting and sophisticated. Don’t forget to share your creations with me—I can’t wait to see how it turns out! Happy cooking!

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