Spicy Seared Chipotle Shrimp with Zucchini & Chorizo

Spicy Seared Chipotle Shrimp with Zucchini & Chorizo
Photo by Scott Phillips


  • ½ cup low-salt chicken broth
  • ¼ cup extra-virgin olive oil
  • 1 small yellow onion, thinly sliced (1 cup)
  • ¼ cup chopped fresh cilantro
  • 2 Tbs. fresh lime juice; more as needed
  • ¾ tsp. kosher salt; more as needed
  • ½ small chipotle, seeded and minced, plus 2 Tbs. adobo sauce (from a can of chipotles en adobo)
  • + 7 more ingredients
    • 1 medium zucchini, cut into ½-inch dice (2 cups)
    • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
    • Freshly ground black pepper
    • 1 Tbs. tomato paste
    • ½ small red bell pepper, sliced into strips about ¼ inch wide and 2 to 3 inches long (½ cup)
    • 1 tsp. light brown sugar
    • ¼ lb. chorizo, cut into ¼-inch dice (scant 1 cup)

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...

View full recipe at Fine Cooking


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