Shrimps in Chiplote Sauce with Zucchini and Chorizo

Yield: 4 servings

Time: 30 minutes

Shrimps in a sauce that is just spicy enough to make your taste buds tingle. A perfect partner to Rice with Cilantro and Scallions

Ingredients:

US MeasuresMetric
  • 1/2 cup chicken broth
  • 1/2 small chipotle, seeded and minced, plus 2 Tbsp Adobo sauce (from a can of Chipotles en Adobo)
  • 1 Tbsp tomato paste
  • 1 tsp light brown sugar
  • 1 lb shrimp peeled, deveined, tails left on
  • 1 tsp salt, more as needed
  • freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 lb Spanish chorizo, cut into 1/4-inch dice
  • 1 medium zucchini, cut into strips about 2 cups
  • 1 small yellow onion, thinly sliced  about 1 cup
  • 1 medium-size red bell pepper, sliced into strips lengthwise, about 1/2 cup
  • 1/4 cup fresh cilantro (coriander leaves), chopped
  • 2 Tbsp fresh lime juice or more as needed
  • 125 ml chicken broth
  • 1/2 small chipotle, seeded and minced, plus 2 Tbsp Adobo sauce (from a can of Chipotles en Adobo)
  • 1 Tbsp tomato paste
  • 1 tsp light brown sugar
  • 450 g shrimp peeled, deveined, tails left on
  • 1 tsp salt, more as needed
  • freshly ground black pepper
  • 60 ml extra-virgin olive oil
  • 35 g Spanish chorizo, cut into 1/2 cm dice
  • 1 medium zucchini, cut into strips about 300 g
  • 1 small yellow onion, thinly sliced about 140 g
  • 1 medium-size red bell pepper, sliced into strips lengthwise, about 70 g
  • 7 g fresh cilantro (coriander leaves), chopped
  • 2 Tbsp fresh lime juice or more as needed

Preparation:

In a  small bowl, whisk together the chicken stock, chipotle, adobo sauce, tomato paste, and brown sugar. Set aside. Salt and pepper the shrimp.

Heat a skillet over medium-high heat. Add 2 tablespoons of the oil and once it’s shimmering hot, add the shrimps in a single layer. Cook undisturbed until the shrimps just turn pink, about 2 minutes. Flip the other side,  and cook for about 1-1/2 minutes. The shrimp should still be slightly undercooked. Set aside on a plate.

Add the remaining 2 tablespoons olive oil and the chorizo to the pan and cook, tossing, until it starts to brown, about 1 minute. Add the zucchini, onion, and pepper, salt and cook tossing often, until the zucchinis brown in places and are just tender, about 4 minutes.

Add the stock 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 all is warmed up, 2 to 3 minutes. Adjust seasoning and add more lime juice if you like.

Serve immediately, sprinkled with the remaining cilantro (coriander leaves) and Rice with Cilantro and Scallions.

Post a comment on:
Pininterest