In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Jason Craul from Emerald Grande prepares shrimp & pork stuffed calamari.



Shrimp & Pork Stuffed Calamari



Key West pink shrimp peeled and diveined and chopped into small pieces 3 dozen.

14oz of medium lean ground pork.

1/2 large yellow onion minced

5 garlic cloves minced

3 leafs of sage chopped

Lemon juice from one lemon

1/4 cup of hvy cream

1/2 cup of bread crumbs

Salt and pepper



Combine all ingredients and stuff into 5in calimari tubes. Fry calimari tentacles. Grill the stuffed tubes. Suggestion: Accompany with a baby spinach balsamic salad.



Fried Bananas



Chocolate grand marnier sauce

Strawberry coulis

Candied pecans



First, slice banans on bias in half and peel. Bread in a wet tempura batter and fry. Chop pieces of callebaut semi-sweet chocolate and melt over double boiler and fold in grand marinier. Cut tops off of one pint of strawberries and add to a pot with 1/2 cup of red wine and a tablespoon of granulated sugar. Blanch whole pecan and toss in 10x sugar and fry watching carefully for three minutes.