Saturday, October 12, 2013

Shrimp and chorizo baked eggrolls with spicy beer cheese sauce

Egg rolls

1/2 lb. chorizo
4 oz. diced crimini mushrooms
1/2 bell pepper, diced
1 red jalapeno, seeded and diced
1/2 pound raw shrimp, cut into bite size pieces
1/2 cup chopped scallions
 egg roll wrappers

Sauté first four ingredients in olive oil (in a cast iron skillet is best) until lightly brown and set aside to cool. Add chopped shrimp and scallions. Stuff egg roll wrappers and roll (follow package directions). Preheat oven to 450 degrees. Coat eggrolls with oil--I like the stirfry oil with a ginger-garlic flavor. Bake at 450 for 10 minutes, reduce heat to 350 and bake until golden brown all over, about 10-15 more minutes.



Sauce

2 T butter
2 T AP flour
1 beer (I like Sierra Nevada Pale Ale)
1/2 cup sharp cheddar cheese. shredded
1/4 cup chorizo spice puree*

Melt butter in a sauce pan and stir in flour. Cook over medium heat for a few minutes and add beer while whisking until it comes to a boil and begins to thicken. Add cheese and stir until melted. For chorizo spice puree, I make extra puree from my chorizo* .



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