I've said it before, but it bears repeating: Whenever you have the opportunity, buy a few links of real Spanish dry-cured chorizo (I get Palacios brand, which has that characteristic Spanish flavor of smoked paprika) and just keep it in your fridge. You'll be so happy when you can throw together a quick, absolutely delicious meal like this one. (Frozen shrimp from Costco or Trader Joe's is also a must-have staple item in our house.)
½ cup chicken broth
½ 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 large shrimp, peeled, deveined, rinsed, and patted dry
¾ tsp kosher salt, divided use
freshly ground black pepper
¼ cup extra-virgin olive oil, divided use
¼ lb. chorizo, cut into ¼" dice (scant 1 cup)
1 medium zucchini, cut into ½" dice (2 cups)
1 small yellow onion, thinly sliced (1 cup) (I think I will use less next time.)
½ small red bell pepper, sliced into strips about ¼" wide and 2–3" long (½ cup)
¼ cup chopped fresh
2 Tbsp fresh lime juice
In a measuring cup, whisk together the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
Sprinkle the shrimp with a scant ¼ tsp salt and a few generous grinds of black pepper. Put a 12" skillet (not nonstick) over medium-high heat for 1½ minutes. Add 2 Tbsp 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 1½ minutes. Transfer to a large plate. The shrimp should still be a little undercooked.
Add the remaining 2 Tbsp 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 ½ teaspoon 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 parsley, and
the lime juice. Cook, stirring often, until the zucchini is tender and
the shrimp are opaque throughout (cut one in half to check), 2–3
minutes. Season to taste with salt, pepper, and more lime juice if desired. Serve
immediately, sprinkled with the remaining cilantro parsley.
You'll need lots of crusty bread to soak up all the drippings at the bottom of your bowl (yes, a bowl works better than a plate for this dish), and a couple glasses of a nice hearty red.