Squid Stuffed With Shrimp Mousse

• 8 to 12 squid, about 3 pounds before cleaning
• 3/4 pound raw shrimp in the shell
• 1 egg
• Pinch of cayenne pepper
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 3/4 cup crushed red fresh or canned tomatoes
• 1 1/2 cups dry white wine
• 3/4 cup heavy cream

1. Preheat oven to 400 degrees.
2. Clean the squid and set aside.
3. Shell and devein the shrimp.
4. Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper.
5. Blend.
6. Gradually pour the cream through the funnel while blending.
7. Outfit a pastry bag with a round No.
8. 8 pastry tube.
9. Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies.
10. Partly fill each body; the stuffing will expand as it cooks.
11. Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
12. Rub with butter a baking dish large enough to hold the stuffed squid in one layer.
13. Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste.
14. Arrange the stuffed squid neatly inside the pan.
15. Scatter the tentacles around the stuffed squid.
16. Sprinkle wine over all.
17. Cover closely with foil.
18. Bring to a boil on top of the stove.
19. Place in the oven and bake 10 minutes.
20. If any of the stuffing runs out, it can be served with the squid.
21. Transfer the squid to a warm platter.
22. Remove and discard the thread or toothpick from each squid.
23. Pour and scrape the cooking liquid into a saucepan and bring to a boil.
24. Cook the liquid down to three-quarters cup.
25. Add the cream and return to a boil.
26. Cook over high heat until liquid is reduced to one cup.
27. Pour the sauce over the squid and serve.

before cleaning, shrimp, egg, cayenne pepper, nutmeg, salt, freshly ground pepper, heavy cream, butter, shallots, crushed red, white wine, heavy cream

Taken from cooking.nytimes.com/recipes/6720 (may not work)