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!!!*****

Stuffed Poblano Chilies with Shrimp & Chorizo & Rice

I have been making chili rellenos for years, but being down here in Mexico they are fond of stuffing the chilies with things other than just cheese.  So, I found a recipe that combined chorizo (Mexican sausage that is hot) and shrimp and then added other things to it and made it for 9 people here and they loved it…so, here’s the recipe and of course you can substitute hot italian sausage for the chorizo, or use mild sausage…the choice is up to you!!!!  You can follow the recipe the way I did it…or “step out of the box” and wing it on your own!!!  That’s the fun of this blog…whatever works, is my motto!!!

This recipe served 9 people!!!

INGREDIENTS:

• 1 TBS oil
• 1/2 lb of chorizo or any kind of sausage
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• 1/2 onion, diced
• 1/2 serano pepper, minced
• 2 TBS minced garlic
• 1 c white rice
• 1 c chicken broth
• 1/2 c white wine (one that you would drink!!!)
• 1/2 c water
• 9 lg Poblano chilies
• 1 lb shrimp, shelled & deveined and cut into 1/2 ” pieces
• 1 1/2 c chichuahua cheese (Monterey jack will be just fine or pepper jack for some zing)

DIRECTIONS:

Pre Heat Oven to 400 degrees.  Put poblano chilies on a baking dish and cook in oven for 15-20 mins.  Remove from oven and cool.  Once cooled, cut top 1/4 of chili and remove ribs and seeds. put a slit down the front the chili to open it up and put aside.

1. in medium saucepan, heat the oil and add the chorizo and cook for about 3 mins
2. add peppers (red & yellow), serano, onions, garlic and cook until translucent.
3. add the rice & cook until all the grains are coated with oil
4. add the shrimp and cook about 2-3 mins
5. now add all the liguids (chix broth, wine, water) and stir over high heat for another 3 mins then cover & reduce heat to low for 20 mins. Check rice for doneness….

When rice is finished cooking, take the slit chilies and stuff the rice mixture into them and set back on a baking pan and put all of them in the oven for 10 mins. Remove from the oven and then add the shredded chichuahua or monterey jack cheese and cover the peppers with cheese and put under broiler for 2-3 min to melt the cheese.  Take out and top with salsa or sour cream and voila…another great meal!!!