1/2 c. chicken stock
1/2 small chipotle, seeded and minced
2 Tbs. adobo sauce(from can of chipotles in adobo)
1 Tbs. tomato paste
1 tsp. brown sugar
1 lb. shrimp, peeled and deveined(20-25 count)
1/4 lb. chorizo sausage, diced
1 large zucchini, diced (2 cups)
1 small yellow onion, diced
1/2 red or yellow bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice
kosher salt and black pepper to taste
Whisk the following ingredients together in a measuring cup or small bowl: the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar. Season the shrimp with some salt and pepper. Put a 12" skillet over medium high heat and add some olive oil(about 2 Tbs.) It's better not to use a non stick but if you prefer that then just don't turn the heat up as high. Add the shrimp and cook for a few minutes on each side until it has some color. You don't want to cook it completely. Remove the shrimp from the pan and set aside. Add more oil if needed and add the chorizo to the pan and cook until it has browned (1-2 minutes). Add the zucchini along with the onion and the pepper and cook until the vegetables have softened(about 5-8 minutes). Add the broth mixture and bring to a boil. Lower the heat and stir in the shrimp, half the cilantro and the lime juice. Continue cooking until the shrimp is done(cut one open to check) and then season with salt and pepper and more lime juice if desired. Add the remaining cilantro and serve. Serves 3 -4.
This is a spicy dish. Serve with rice.