From the April/May Fine Cooking magazine. Yummy! Next time I'll use more chipotle, but it was still spicy. This is a good one for people who want some zing in their food. I was generous with the veggies and served this with rice pilaf seasoned (colored) with Bijol and a green salad.
Spicy Seared Chipotle Shrimp with Zucchini & Chorizo
Serves 3
1/2 cup low-salt chicken broth
1/2 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
In a measuring cup, whisk together the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
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.
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.
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.
Fine Cooking Apr/May 2007
Spicy Seared Chipotle Shrimp with Zucchini & Chorizo
Serves 3
1/2 cup low-salt chicken broth
1/2 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
In a measuring cup, whisk together the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
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.
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.
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.
Fine Cooking Apr/May 2007