Ingredients
1/2 cup low-salt chicken broth
1/2 small chipotle, seeded and minced, plus 2 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 1/2-inch dice (2 cups)
1 small yellow onion, thinly sliced (1 cup)
1/2 small red bell pepper, sliced into strips about 1/4 inch wide and 2 to 3 inches long (1/2 cup)
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice; more as needed
Fine Cooking
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1/2 small chipotle, seeded and minced, plus 2 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 1/2-inch dice (2 cups)
1 small yellow onion, thinly sliced (1 cup)
1/2 small red bell pepper, sliced into strips about 1/4 inch wide and 2 to 3 inches long (1/2 cup)
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice; more as needed
Description
Fine Cooking
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