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Spicy Seared Chipotle Shrimp with Zucchini & Chorizo

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Serves 3

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.

  • 1/2 cup low-salt chicken broth
  • 1/2 small chipotle, seeded and minced, plus 2 Tbs. 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 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.

Serving Suggestions

Serve with white rice that picks up the flavor of the sauce or a rich Arroz Verde (Green Rice)

nutrition information (per serving):
Calories (kcal): 500; Fat (g): fat g 34; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 8; Protein (g): protein g 36; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 1240; Cholesterol (mg): cholesterol mg 255; Fiber (g): fiber g 2;

Photo: Scott Phillips

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.

Great recipe for using zucchini and peppers from the garden. I increased the amounts and used both red and yellow peppers and green and yellow zucchini. I used larger shrimp and chicken chipotle chorizo but half the quantity for two of us. Served with brown basmati rice there was enough left over for my husband's lunch today. A very colorful and delicious entree I will definitely make again.

Love the complex flavors of this dish, its beautiful appearance, and ease of preparation. Wish there were more recipes like this! Would not make the green rice suggested again. It tasted soapy. Did enjoy having tortillas with it, but may make jalapeno cornbread with it next time.

We love this recipe and probably make it once a month. It's quick to make and tasty.

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