Bacon-wrapped Shrimp in Cheesy Chipotle Dip

Bacon-wrapped Shrimp in Cheesy Chipotle Dip
Use your IMUSA lava rock molcajete to impress your guests with this delicious appetizer! Shrimp, Bacon and Cheese!?? You cant get better than that! Enough said, start prepping!
Author:
Recipe type: Appetizer
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12-14 extra large shrimp, tail on, peeled and deveined
  • 6-7 slices of thin bacon
  • 1 C. petite diced canned tomatoes, well drained
  • 1 C. Mozzarella cheese, grated
  • 1 C. Monterey Jack Cheese
  • ½ small shallot, finely chopped
  • 1 garlic clove, minced
  • 3 Tblsp. cilantro leaves, finely chopped
  • 1 Tblsp. of adobo sauce from canned chipotle peppers
Preparation
  1. Preheat oven to 450F.
  2. Dry shrimp with paper towel and cut each slice of bacon in half. Wrap each shrimp tightly with a half slice of bacon. Hang shrimp over the edge of your IMUSA molcajete, tail side out.
  3. Place drained tomatoes in a medium bowl and mix with the rest of the ingredients. Spoon in the center of the molcajete.
  4. Place molcajete in the center of a sturdy baking sheet and put inside the oven. Cook for 15-20 minutes or until bacon is browned and crisp and cheese is bubbly.
  5. Remove and serve with warm with baguette slices or crisp tortillas. The molcajete will be extremely hot.

Granny Smith Guacamole

Granny Smith Guacamole
Whip up a batch of this delicious Granny Smith Guac for your friends and be sure that they'll be begging you to share the recipe. Its very easy to prepare and most importantly very yummy!
Author:
Cuisine: Latin Fusion
Serves: 8-10
Prep time: 
Total time: 
Ingredients
  • 3 ripe Avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (such as baked fruit crisps, apple chips, and/or tortilla chips)
Preparation
  1. Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste. Serve with assorted dippers.

Butternut Squash Risotto

Butternut Squash Risotto
Risotto in less than 15 minutes - too good to be true!? Definitely not when using an IMUSA Pressure Cooker! This classic Italian rice dish is creamy and delicious using butternut squash and Parmesan cheese.
Author:
Recipe type: Lunch, Dinner
Serves: 4-6
Cook time: 
Total time: 
Ingredients
  • Olive oil 2 tablespoons
  • Chopped large onion 2-Jan
  • Diced butternut squash (about 8 oz.) 2 cups
  • White wine ½ cup
  • Vegetable stock 2½ cups
  • Arborio rice or short grain rice 1 cup
  • Chopped sage leaves 4
  • Grated Parmesan cheese 1 cup
Preparation
  1. Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.
  2. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes.
  3. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.
  4. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.
  5. Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.
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Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle

Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle
Enjoy this delicious recipe from our Celebrity Chef, George Duran. The stovetop apple crisp with spicy hot chocolate is a very easy to follow recipe for a fantastic dessert. Make sure to try it!
Author:
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 stick butter
  • 1 tsp. cinnamon
  • 2 Tblsp. Maple Syrup
  • 2 Tblsp. Brown Sugar
  • 1 pinch salt
  • 4 Apples (Pink Lady, Honeycrisp or Gala), peeled and chopped
  • 2 Tblsp. lemon juice
  • 1 Tblsp. Honey
  • 1 C. Instant Oats
  • 6 Tblsp. chopped pecans
  • For Spicy Chocolate Drizzle:
  • 12 oz. semi-sweet chocolate chips
  • 4 Tblsp. Butter
  • ½ tsp. Cinnamon
  • ½ tsp. chili powder (more if you desire it to be spicier)
  • 1 pinch salt
Preparation
  1. In your IMUSA Caldero or saucepan melt butter on medium heat until bubbling. Add cinnamon, maple syrup, brown sugar and salt and mix. Add apples and lemon juice and allow to cook for 2-4 minutes. Set aside apples and add honey, oats and pecans to mixture. Cook until caramelized, about 5-6 minutes. Add apples in bowls and top with crisp.
  2. Make spicy chocolate drizzle by mixing all of the ingredients together in a small saucepan under low heat. Once melted drizzle on top of Apple Crisp and serve with whipped cream or Greek yogurt if desired.

Grilled Shrimp & Chorizo with Lime Chimichurri

Grilled Shrimp & Chorizo with Lime Chimichurri
It's almost the end of the summer and that means you have a few more days for one last BBQ! Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri. Easy to follow and delicious!
Author:
Cuisine: Mexican
Serves: 4
Ingredients
  • 12 large shrimp
  • 2 Spanish chorizo sausages
  • 1 tbsp olive oil
  • 4 bamboo skewers, soaked in water
  • Lime Chimichurri:
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • ½ cup olive oil
  • 3 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste
Preparation
  1. Slice the chorizo into ½-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.
  2. Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.
  3. Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Drizzle with plenty of chimichurri.