A tempting recipe, shrimps in a sauce that is just spicy enough to make your taste buds tingle. A perfect partner to Rice with Cilantro and Scallions.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1/2 cup (125 g) 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 (450 g) shrimp peeled, deveined, tails left on
- 1 tsp salt, more as needed
- freshly ground black pepper
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 lb (115 g) Spanish chorizo, cut into 1/4-inch (o,60 cm) dice
- 1 medium zucchini, cut into strips about 2 cups (300 g)
- 1 small yellow onion, thinly sliced, about 1 cup (140 g)
- 1 medium-size red bell pepper, sliced into strips lengthwise, about 1/2 cup 70 g)
- 1/4 cup (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
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.
