• ½ cup chicken broth
  • ½ small chipotle, seeded and minced, plus 2 tbsp adobo sauce
  • 1 tbps tomato paste
  • 1 tsp light brown sugar
  • 1 lb jumbo shrimp, peeled and deveined, 21 to 25 shrimp
  • salt
  • fresh ground pepper
  • ¼ extra-virgin olive oil
  • ¼ lb chorizo sausage, cut into 1/4 inch dice
  • 1 medium zucchini, cut into 1/2 inch dice
  • 1 small yellow onion, thinly sliced
  • ½ small red bell pepper, sliced into strips about 2 to 3 inches long and 1/4 inch wide
  • ¼ cup chopped fresh cilantro or basil
  • 2 tbsp fresh lime juice, more as needed


1. In a measuring cup, whisk the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
2. Sprinkle the shrimp with a scant 1/4 tsp salt and a few grinds of black pepper. Put a 12-inch skillet (not non-stick) over med-high heat for 1 1/2 minutes. Add 2 tbsp of the oil and when 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.
3. Add the remaining 2 tbsp of oil and the chorizo to the pan and cook, tossing, until it starts to brown, about 1 minute. Add the zucchini, onion, and red pepper; sprinkle with 1/2 tsp salt and cook, tossing often, until the zucchini browns in places and is just tender, about 4 minutes.
4. 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 or basil, 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.
5. Season to taste with salt, pepper, and more lime juice. Serve immediately, sprinkled with the remaining cilantro or basil.




Fresh Magazine


4 servings




European : Mediterranean : Spanish