You can’t go wrong if you start with very dry shrimp for this simple sauté—give them a good, hot sear, and finish with the flavorful sauce.
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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 tsp. 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 Tbs. 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 Tbs. 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 tsp. 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.
Serve with white rice that picks up the flavor of the sauce or a rich Arroz Verde (Green Rice).
This was fantastic. I also made it for two. I followed the recipe but I did cook the chorizo, onions, and zucchini for about 20 minutes to caramelize the onions. Served it with the green rice recipe from Fine Cooking. Total Repeat
This was great! I made the recipe as written for the two of us only reducing the number of shrimp & the proportions were perfect. I served it with skinny pasta and not a drop was left!
This recipe came together really fast- looks beautiful and is delicious. I will definitely make it again.
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