RECIPE: Rec: Spicy Seared Chipotle Shrimp with Zucchini and Chorizo. Made this for dinner last night, it's

RECIPE:
C

curious1

Well-known member
delicious. I used Niman's Ranch chorizo and brined the shrimp for 30 minutes in a quart of water with 2 Tablespoons Diamond kosher salt. I've found the brine does great things for shrimp, but does not make them salty. The water/salt ratio is from Cook's Illustrated.

It's really nice to be able to enter ingredients into my Living Cookbook recipes and have a list of recipes using the ingredients magically appear.

* Exported for MasterCook 4 by Living Cookbook *

Spicy Seared Chipotle Shrimp with Zucchini & Chorizo

Recipe By : Fine Cooking Apr/May 2007

Serving Size : 3 Preparation Time: 0:00

Categories : Main Dish Sausage

Shellfish Vegetable

Vegetable

Amount Measure Ingredient -- Preparation Method

1/2 cup low-salt chicken broth1/2 small chipotle, seeded and minced, plus 2 tablespoons

-- adobo sauce (from a can of chipotles en adobo)

1 Tbs tomato paste

1 tsp light brown sugar

1 lb shrimp (21 to 25 per lb.), peeled,

-- deveined, rinsed, and patted dry

3/4 tsp kosher salt; more as needed

freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 lb chorizo, cut into 1/4-inch dice (scant 1 cup)

1 medium zucchini, cut into 1/2-inch dice (2 cups)

1 small yellow onion, thinly sliced (1 cup)

1/2 small red bell pepper, sliced into strips

-- about 1/4-inch-wide and 2- to 3-inches-long

-- (1/2 cup)

1/4 cup chopped fresh cilantro

2 Tbs fresh lime juice; more as needed

1. In a measuring cup, whisk together the chicken broth, chipotle, adobo

sauce, tomato paste, and brown sugar.

2. Sprinkle the shrimp with a scant 1/4 teaspoon salt and a few generous

grinds of black pepper. Put a 12-inch skillet (not nonstick) over

medium-high heat for 1 1/2 minutes. Add 2 tablespoons of the oil and once

it's shimmering hot, add the shrimp in a single layer. Cook undisturbed

until the shrimp browns nicely, about 2 minutes. Flip and brown the second

side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should

still be a little undercooked.

3. Add the remaining 2 tablespoons oil and the chorizo to the pan and cook,

tossing, until it starts to brown, about 1 minute. Add the zucchini, onion,

and pepper, sprinkle with 1/2 teaspoon salt, and cook, tossing often, until

the zucchini browns in places and is just tender, about 4 minutes.

4. Add the broth mixture to the skillet and bring to a boil. Reduce the heat

to medium low. Stir in the shrimp, about half of the cilantro, and the lime

juice. Cook, stirring often, until the zucchini is tender and the shrimp are

opaque throughout (cut one in half to check), 2 to 3 minutes. Season to

taste with salt, pepper, and more lime juice. Serve immediately, sprinkled

with the remaining cilantro.

Recipe Source: Fine Cooking Apr/May 2007

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http://www.finecooking.com/recipes/spicy-seared-chipotle-shrimp-zucchini-chorizo.aspx

 
Another good recipe from FC...Marinated Peaches. I skipped the whipped cream, served with ice cream

Marinated Peaches

The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.
Yields about 2 cups.

1/2 cup firmly packed light brown sugar
1 Tbs. amaretto
4 large ripe peaches (about 1-1/2 lb.)

Combine the sugar and 1/4 cup water in a small heavy-based saucepan and bring to a boil over medium-high heat. Remove from the heat and let the sugar syrup cool. Stir in the amaretto.

Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a small, sharp knife, cut a small X in the pointed end of each peach. Plunge the peaches into the boiling water for 1 minute. With a slotted spoon, remove the peaches from the water and put them into the bowl of ice water to stop the cooking. When the peaches are cool enough to handle, use a small sharp knife to gently peel the skin off the peaches, starting at the X. If the skins don’t peel off easily, return the peaches to the boiling water for another 30 to 60 seconds.

Halve the peaches lengthwise and remove the pits. Slice each half lengthwise into 1/2-inch-thick slices and put them in a medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to coat completely. Cover the bowl tightly with plastic wrap and let the peaches marinate in the refrigerator for at least 30 minutes and up to 2 hours before using.

Make Ahead Tips
You can make the syrup a couple of weeks ahead and refrigerate it, tightly covered. Don’t add the peaches too far ahead, though, as they will turn brown after a couple of hours in the marinade.

Variations
Instead of the amaretto, stir peach schnapps, Grand Marnier, Cointreau, or a dessert wine, such as Muscat (Moscato), Muscat Canelli, or Sauternes into the brown-sugar syrup

For deeper flavor, replace the light brown sugar with dark brown.

For lighter flavor, replace the light brown sugar with granulated.

http://www.finecooking.com/recipes/marinated-peaches.aspx

 
this shrimp sounds wonderful. I have some chipotle in the freezer that needs to be used. thanks.

 
The dish looks great, but I have a question??

it seems like a very short time for the chorizo to cook or did you use cured already cooked chorizo?

 
Hi Suz, yes it's the Spanish chorizo. I don't know why recipes don't differentiate, Cutting it in

small dice is a clue, I guess. Couldn't do that with raw sausage. I went back to the magazine and the accompanying article didn't specify, either.

 
Thank you, yes small dice would be a clue, I didn't notice that in the directions..

if I use fresh I will just cook longer!

 
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