I was visiting a friend in Banff, AB and his parents had us over for dinner. His mom made this delicious recipe and my husband said to me "I actually like this shrimp dish" (he isn't a big seafood person). So I inquired about the recipe and I've been making it ever since. Its quite simple to make and full of flavour, it makes great leftovers for lunch!
- 1/2 cup low-salt chicken broth
- 1/4 small chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
- 1 Tbs. tomato paste
- 1 tsp. light brown sugar
- 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
- 3/4 tsp. kosher salt; more as needed
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 lb. chorizo, cut into 1/4-inch dice (scant 1 cup)
- 1 medium zucchini, cut into 1/4-inch dice (2 cups)
- 1 small yellow onion, cut into 1/4-inch dice (1 cup)
- 1/2 small red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1/4 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice; more as needed
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 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 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.
Add the remaining 2 Tbs. 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 1/2 tsp. 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, 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. Season to taste with salt, pepper, and more lime juice. Serve over rice immediately, sprinkled with the remaining cilantro.