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Name: Shrimp And Chorizo Timbales
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Bag Washed baby spinach; 1 sm Red onion thinly sliced; 9 oz Bulk chorizo casings; Water; 1 lb shrimp Peeled deveined

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INGREDIENTS

1 Bag Washed baby spinach
1 sm Red onion ; thinly sliced
9 oz Bulk chorizo ; casings
Water
1 lb shrimp ; Peeled deveined

Servings

INSTRUCTIONS

Cook chorizo and onion in large skillet over medium-high heat, breaking up meat into small pieces with spoon. After about 5 minutes, add 1/4 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 1/4 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, 0.75 gram fiber. Recipe Source: Los Angeles Times - 12-30-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

NOTES

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Shrimp And Chorizo Timbales

1 Bag Washed baby spinach
1 sm Red onion thinly sliced
9 oz Bulk chorizo casings
 Water
1 lb shrimp Peeled deveined

Cook chorizo and onion in large skillet over medium-high heat, breaking up  meat into small pieces with spoon. After about 5 minutes, add 1/4 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 1/4 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, 0.75 gram fiber.    Recipe Source: Los Angeles Times - 12-30-1998    Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 4

Calories: 416
Calories from Fat: 237 (57%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 9.5g	48 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 3g
Cholesterol 226.4mg		70 %
Sodium 954.2mg		33 %
Potassium 486.6mg		13 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.5g
Protein 38.3g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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