Looking back at this tumultuous year I have had, I was not surprised that I honestly could not remember a lot of the recipes I developed and published. I have been living day to day, not looking back nor too far forward. Just making sure my child is taken care of, the pets are taken care of. And finally, after more years than I can count, making sure I am taken care of.
I am going to book a massage for myself soon. I re-committed to healthier eating by actually attending my Weight Watchers meetings. I’m moving my body more, and plan to up my activity even more. But these are not New Years resolutions, just things I will do. I don’t believe in resolutions, because once someone breaks it they tend to abandon it. If you do it day by day, tomorrow is just another day if you mess up. You fall, you get up and keep going.
I went through my archive of recipes to revisit and remember this past year. These 10 recipes were ones I really enjoyed making or eating. Ones I shared with friends and neighbors. Sometimes they were recipes of remembrance and loss. But they are all delicious recipes.
Lemon Glazed Pound Cake
Catfish Po-Boy Taco Wrap
Breakfast Potato Skins
Chorizo Stuffed Shrimp
Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing
Blue Spice Basil and Key Lime Mojito
Roasted Mushroom-Pepper Tacos
Homemade Thai Sweet Chile Sauce
Meyer Lemon-Rosemary Bars
This is one of those recipes that will really impress your guests, and only you know how easy it was. Of course, you will SAY the recipe took hours to perfect, and you learned how to make these Chorizo Stuffed Shrimp in the kitchen of a famous chef! I won’t tell on you.
While this recipe does take some prep time, specifically cleaning and butterflying the shrimp. But if you have a really good fish/butcher department in your grocery store, you can ask the butcher to peel, de-vein and butterfly the shrimp for you.
If you are doing it yourself, make sure you have a sharp paring knife and a paper towel.
- Peel the shrimp, leaving the last section and the tail on.
- Using a sharp knife, cut cleanly through the back of the shrimp, removing the vein. I find it easy to wipe the vein onto a paper towel. Cut almost to the front of the shrimp, so the flesh opens up like butterfly wings.
- Do not throw the shells away. Freeze them for shrimp stock. (don’t worry, I’ll be posting a recipe on how to make shrimp stock and what to do with it.)
One of the stores where I shop grinds their own ground meats, and also makes fresh sausages. This week they had bulk Mexican chorizo sausage, which is one of my favorites. I usually eat chorizo and eggs for breakfast, with warm tortillas. But the spicy, chile laden flavor is good in all sorts of dishes.
They also had wild caught shrimp on sale, and I knew that an introduction needed to be made between the chorizo and the shrimp! They were a match made in heaven.
Be sure to brown and drain the chorizo well.
Carefully spoon the sausage onto each shrimp, then top with Panko crumbs. I lined the baking sheet with foil to make clean up easy, as the crumbs and sausage tend to get all over.
Bake, eat and enjoy!
Recipe: Chorizo Stuffed Shrimp
- About 1 pound Mexican pork chorizo sausage
- About 1 pound large (16-20 count) shrimp, peeled, de-veined and butterflied
- 1 cup Panko bread crumbs
- 2 tablespoons melted butter
- Heat the oven to 400 degrees F.
- Brown the chorizo in a large skillet over medium high heat. Drain the chorizo well.
- Meanwhile, clean and butterfly the shrimp.
- Place the shrimp onto a foil lined baking sheet.
- Spoon a small amount of sausage onto each shrimp.
- In a small bowl, mix the Panko bread crumbs and melted butter.
- Spoon a generous amount of bread crumbs onto the chorizo on each shrimp.
- Bake for 7-9 minutes, until bread crumbs are lightly browned and the shrimp are cooked through.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)