Shrimp and chorizo timbales

4 servings

Ingredients

Quantity Ingredient
9 ounces Bulk chorizo; casings removed
1 small Red onion; thinly sliced
Water
1 pounds Peeled deveined shrimp; tails removed
1 Bag Washed baby spinach -; (10 oz)

Directions

Cook chorizo and onion in large skillet over medium-high heat, breaking up meat into small pieces with spoon. After about 5 minutes, add ¼ cup water and continue to cook until onions are very soft and mixture is moist but not wet, 4 to 5 more minutes. Add shrimp and stir constantly until they are cooked through, 2 to 3 minutes. Add spinach and stir until it is thoroughly wilted, about 90 seconds. Place ¼ of chorizo into small (individual-serving) bowl lined with plastic wrap (be sure plastic wrap extends at least 1 inch beyond edge of bowl) and tamp down with spoon.

Repeat in 3 more bowls with remaining chorizo. To serve, put serving plate over bowl, then invert. Hold edges of plastic wrap on plate with your fingers and lift bowl, leaving plastic wrap in place over chorizo. This allows timbale to hold its shape and come out of bowl with ease. Juices will flow onto plate around timbale. Remove plastic wrap. Serving suggestion: Serve with Goat Cheese Quesadillas (see recipe). Yields 4 servings.

Each serving: 317 calories, 752 mg sodium, 152 mg cholesterol, 20 grams fat, 6 grams carbohydrates, 28 grams protein, ¾ gram fiber.

Recipe Source: Los Angeles Times - 12-30-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

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