Ingredients

• 1 box calamari, ask for tubes only 3 to 5 per box
• Rock shrimp stuffing, recipe follows
• Corn puree, recipe follows
• Red pepper sauce, recipe follows
• Chives, chopped
• Black beans, whole cooked
• Tomato concasse
• Goat cheese
• Tempura batter, recipe follows
• 8 ears corn, grate on hand grater (coarse)
• 2 cups chicken or vegetable stock
• 1 tablespoon cumin
• 1 tablespoon cayenne pepper
• Salt and pepper
• 2 cups roasted red peppers (3 large peppers)
• 1/2 cup chicken or vegetable stock
• 1/2 cup cream
• 1 lime, juiced
• 1 teaspoon kosher salt
• 1 tablespoon shallots, chopped
• 2 cups cooked rock shrimp (chop rough)
• 2 tablespoons chives
• 1 large roasted red pepper chopped
• 3/4 cup black beans, cooked
• 1 tablespoon cilantro and parsley mix, chopped
• 1 cup goat cheese
• 3/4 cup pepper Jack cheese, grated
• Salt and pepper, to taste

Instructions

1. For Corn Puree: Simmer for 10 minutes. Blend with hand blender.
2. Mix all ingredients and simmer for 5 minutes. Puree, strain and put in squirt bottle.
3. Saute shallots, shrimp and chives together. Cool on sheet pan. Mix with remaining ingredients
4. Mix dry ingredients. Add water slowly, finish with a few ice cubes. Hold over a bowl filled with ice.
5. Assembly: Prepare corn puree and red pepper sauce and set aside. Clean calamari and check to make sure there are no holes. Make sure shrimp stuffing is cooked before stuffing calamari tube. Stuff full but allow room to pinch the end shut prior to frying. Coat calamari with tempura and fry at 330 degrees Fahrenheit until outside is golden brown. Cover plate with corn puree and place calamari on top. Paint with red pepper sauce. Garnish with goat cheese, chives, tomato concasse and black beans.