INGREDIENTS

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
Converted by MM_Buster v2.0l.

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