Stuffed Eggplant with Shrimp & Chorizo

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

• 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
• ½ med onion, chopped
• 2 TBS chorizo chopped (optional, but gives it a nice kick)
• 1 med sized Portobello mushroom, chopped
• 10-12 medium shrimp – peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
• 2 cloves garlic, chopped
• 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
• 1-2 TBS bread crumbs
• 1/2 cup grated Parmesan cheese
• ½ cup Monterey Jack cheese, grated

Directions

1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)

INGREDIENTS for SAUCE:

• ¼ c thinly sliced green onions
• ¼ c chopped fresh cilantro
• 3 TBS mayonnaise
• 3 TBS sour cream
• 1 TBS grated lime zest (Hell, I used the whole lime!!)
• 2 TBS lime juice
• Salt  to taste
• 1 tsp minced garlic
• 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside

INGREDIENTS for SHRIMP:

1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
2. 1 TBS butter
3. 1 TBS olive oil
4. 1TBS minced garlic
5. 1/8 c minced red onion
6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
7. 1 Avacado chopped
8. 7-8 grape tomatoes chopped
9. 2 c shredded cabbage in a bag
10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

“Put the Lime in the Coconut…”

Lime Coconut Shrimp

INGREDIENTS:  ¾ c panko (japanese breadcrumbs)

• 
• ½ c unsweetened shredded coconut
• 2 TBS finely grated lime peel
• 1 tsp salt
• ¼ tsp freshly ground pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined with the tails left intact
• peanut oil for frying

DIRECTIONS:

1. Line a baking sheet with parchment paper
2. Mix panko, coconut and lime peel, salt & pepper in a medium bowl.
3. Whisk eggs in another medium bowl to blend
4. Add shrimp to bowl with eggs and toss to coat. One shrimp at a time, take from egg bowl and roll shimp in bowl with panko mixture and then when coated, place on parchment lined baking sheet.
5. Put enough p’nut oil in pan to have depth of ¼ in and heat over medium heat.
6. Working in batches, add shrimp to skillet and cook until golden brown (about 2 mins per side) or until opaque. Transfer to paper towel to drain.
7. Arrange shrimp on platter and serve warm!!

THIS RECIPE IS GREAT WITH THE CHEDDAR/BACON & CHIVE BISCUITS!!!!



Parmesan Scallops with Spinach Alfredo

This sounds difficult, but it is sooooooo easy!!! And the people you serve will thing you slaved over the stove ALL DAY LONG!!!!  NOT!!!!

• 1 pkg alfredo sauce mix (such as Knorr or McCormick)
• 2 cups fat free milk (or if calories are not a problem use 1/2 & 1/2)
• 1 TBS oil
• 3 cups sliced fresh mushrooms….any kind you want!!!
• 1 (10) package of fresh spinach OR  a 12 oz package of frozen spinach, thawed!! Again….I give you choices!!
• 3/4 c grated Parmesan Cheese
• 3/4 tsp dried Italian seasoning
• 1 1/2 lbs (or 3 sea scallops each) of sea scallops (those are the big ones and they can be fresh or frozen and thawed!
• cooking spray

Okay, prepare the sauce according to package directions and set aside.

Put oil in pan and put over medium/high heat until it is hot (it glistens)

Add the mushrooms and saute for about 5 minutes.  Then add the spinach and saute until cooked or wilted (depending on whether or not you used fresh or frozen)

Once both are cooked, and stir in Alfredo sauce and put on low.

In another saucepan, heat 1 TBS of oil until hot….

Now, combine parmesan cheese AND italian seasoning in a bowl.  Take the scallops and spray the tops with the cooking spray and then dredge in the cheese/seasoning and then put them in a hot pan and sear for about 1 minute, then turn over and sear the other side and cook.  No more than 2 minutes or until the color is opaque.

When scallops are done, take the alfredo spinach and coat the bottom of a bowl and then top with 3 scallops…sprinkle a little more parmesan cheese on top and serve.  You can even put this over cooked pasta!! Serve with a nice crusty bread and of course, a GREAT glass of wine or beer!! The choice is yours!!!

As always….BONER APPETITE!!!!

VID01819

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