Big, Easy Flavors

No meal with such big flavors should be so easy. These Chorizo and Shrimp Timbales keep their shape because the spinach in the recipe binds the ingredients together. The spicy chorizo provides all of the seasoning except for a little salt.

The Goat Cheese Quesadillas make a tangy-creamy companion dish. A spicy Gerwurztraminer wine is the perfect accompaniment.

For dessert, sprinkle a teaspoon of brown sugar on half a grapefruit and put it under the broiler just until the sugar bubbles, about 2 minutes.

Menu

Goat Cheese Quesadillas

Shrimp and Chorizo Timbales

Broiled Grapefruit

Shrimp and Chorizo Timbales

Active Work and Total Preparation Time: 18 minutes

9 ounces bulk chorizo or about 3 large links, meat removed from casings

1 small red onion, sliced very thin

Water

1 pound shrimp, peeled, deveined and tails removed

1 (10-ounce) bag or 2 (6-ounce) bags washed baby spinach

* 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. Serve with Goat Cheese Quesadillas.

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.

Goat Cheese Quesadillas

Active Work and Total Preparation Time: 5 minutes

1/4 pound goat cheese

4 small flour tortillas

1 Roma tomato, sliced into 8 thin rounds

1 tablespoon olive oil

* Spread 1/4 of goat cheese on half of each tortilla, then top with 2 tomato slices.

* Fold tortilla in half. Brush both sides of folded tortilla with olive oil.

* Cook quesadillas in skillet over medium-high heat 1 minute on each side. Do in batches depending on size of your pan.

4 servings. Each serving: 187 calories; 267 mg sodium; 13 mg cholesterol; 11 grams fat; 14 grams carbohydrates; 7 grams protein; 0.20 gram fiber.

Game Plan

30 minutes before: Peel and devein shrimp; slice red onion and tomato.

25 minutes before: Spread goat cheese on tortillas and top each with tomato. Fold in half and set aside.

20 minutes before: Start to cook the chorizo and red onion. Line 4 bowls with plastic wrap, be sure there is an overhang of at least 1 inch.

15 minutes before: Add 1/4 cup water to the chorizo and stir. Preheat a second skillet for quesadillas.

10 minutes before: Add shrimp to chorizo, and stir constantly.

8 minutes before: Add the spinach to chorizo and stir until wilted. Season to taste with salt. Press even amounts of the mixture into 4 bowls lined with plastic wrap. Let stand while making quesadillas.

5 minutes before: Brush quesadillas with olive oil and cook.

1 minute before: Unmold the timbales and serve with the quesadillas.

INGREDIENTS

Shopping List

6 ounces bulk chorizo or 3 large links chorizo sausage

1/4 pound goat cheese

2 grapefruits

1 small red onion

1 pound fresh shrimp

1 (10-ounce) bag washed spinach or 2 (6-ounce) bags

1 package small flour tortillas

1 Roma tomato

Staples

Brown sugar

Olive oil

Salt