When You Want to Get Stuffed All Nice and Spicy
I want goats. A lot of goats. So that I can stuff my big, smiling mouth with unlimited quantities of goat cheese. If it happens to be delivered there by zucchini, then I’ll probably eat that too.
I was thinking we could add a little southwestern flair with roasted corn and green chilies. God, I sound like a fucking interior decorator on TLC with that southwestern flair shit. Want me to make that goat pen of yours shabby chic? And no, that was not a sexual euphemism.
I’m totally going free range on my goat goodness. I’m not locking them up or putting any high pressure faloot’ness on my goats. Graze on kids. Graze on. And yes. That was a sexual euphemism.
Stuffed Zucchini with Roasted Corn, Shrimp, Green Chiles and Goat Cheese
2 tbs. of olive oil
1/4 lb. of shrimp, peeled, deveined and roughly chopped
1 clove of garlic, minced
1/2 c. of frozen roasted corn kernels (can use regular corn kernels)
4 oz. of roasted green chilies (if you like it hot, 1 entire diced jalapeno)
zest of one lime
8 oz. of goat cheese
crumbled cotija cheese for garnish
chopped fresh cilantro for garnish (optional)
Half zucchini and scoop out the middle. Sprinkle with a little salt to draw out the water in the zucchini and place face-down on a paper towel. Let hang out for 10 minutes.
Preheat oven to 400°. Heat skillet on high and add the olive oil, shrimp and garlic. Cook until fragrant and add the corn. Cook for 1 minute and then take off the heat. Stir in the chilies and lime zest and let cool. Crumble the goat cheese slightly and stir into the shrimp mixture. Fill the zucchini halves and place on a greased cookie sheet. Sprinkle with a little paprika and bake for 25 minutes or until zucchini is tender and filling is bubbly. Remove from the stove and top with a little cotija and cilantro for garnish. Serve.