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🍽️ Squid Tubes Stuffed with Vegetables and Shrimp

175 kcal · 30 min · 4 servings

Ingredients

• 0.25 bulb fennel
• 1 small carrot
• 1 shallot
• 3 tbsp olive oil
• 2 slices toast bread
• 100 g peeled, small shrimp
• 3 garlic cloves
• salt
• pepper (from the mill)
• 4 small squid tubes (kitchen-ready, approx. 60 g each)
• thyme (1 sprig each)
• rosemary (1 sprig each)

Instructions

1. 1. Wash the fennel thoroughly and remove the tough stalks.
2. 2. Peel the carrot and the shallot.
3. 3. Finely chop the fennel, carrot, and shallot vegetables.
4. 4. Heat 1 tablespoon of olive oil in a pan.
5. 5. Sauté the chopped vegetables in the hot oil.
6. 6. Remove the hard crust from the toast slices.
7. 7. Cut the crustless toast bread into very small cubes.
8. 8. Add the toast cubes and the shrimp to the vegetables in the pan.
9. 9. Peel two garlic cloves.
10. 10. Press the peeled garlic directly into the pan.
11. 11. Season the mixture with salt and pepper to taste.
12. 12. Rinse the squid tubes under running water.
13. 13. Pat the squid tubes dry with a kitchen towel.
14. 14. Stuff the squid tubes with the prepared vegetable and shrimp mixture.
15. 15. Wash the thyme and rosemary sprigs.
16. 16. Shake the herbs vigorously to remove excess water.
17. 17. Chop the remaining garlic coarsely.
18. 18. Add the herbs and 2 tablespoons of olive oil to a separate pan.
19. 19. Slowly heat the oil with the herbs.
20. 20. Place the stuffed squid tubes into the hot pan.
21. 21. Fry the squid over medium heat on all sides for about 4 to 5 minutes.
22. 22. Add the coarsely chopped garlic about halfway through the frying time.

Nutrition per serving

• kcal: 175
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 10 g