Savory Shrimp and Plantains With Spinach Bread Pudding

Spinach Bread Pudding

1/2 cup diced yellow onion
1/2 cup diced red bell pepper
4 tablespoons butter
2 cups fresh spinach, torn in pieces
1 ounce (1/4 cup) crumbled or grated cotija or Parmesan cheese
1 cup milk
1/2 cup heavy cream
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces French baguette, cut into 1/2-inch cubes

Preheat oven to 350 degrees. Over medium-high heat, sauté onion and bell pepper in butter until soft. Transfer to a large bowl and mix with remaining ingredients. Pour into a medium-sized baking pan, cover with aluminum foil, and bake for 45 minutes. Remove foil and continue cooking until slightly browned on top, about 10 more minutes.

Sherry Chipotle Sauce

2 tablespoons dry sherry
1/2 cup milk
1 teaspoon granulated chicken bouillon
1 cup heavy cream
2 teaspoons cornstarch dissolved in water
2 or more teaspoons chipotle sauce or equal amount adobo sauce from canned chipotles
1 tablespoon butter

Bring sherry to a boil in a medium saucepan. Add 1/2 cup water, the milk, and chicken flavoring and bring to a simmer. Add cream, thicken with cornstarch, then add chipotle sauce and butter. Stir well and simmer for a minute or two.

Shrimp, Chicken, and Plantains

3 teaspoons extra-virgin olive oil
3 chicken breasts, cut into bite-size pieces
8 ounces ripe plantains, diced
18 medium shrimp, butterflied

Heat olive oil in a large sauté pan over medium heat, then add chicken and sauté for 1 minute. Add plantains and shrimp and sauté for 3 minutes more. Stir in sherry chipotle sauce and cook until shrimp and chicken are done, 3 to 4 more minutes.

To serve, cut spinach bread pudding into 6 portions and spoon shrimp mixture on top. May be accompanied by sautéed squash (zucchini and yellow squash) and sautéed or steamed spinach. Serves 6.