Spicy Seared Chipotle Shrimp With Zucchini Chorizo Recipes

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SHRIMP AND CHORIZO IN GARLIC SAUCE



Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

  • In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
  • Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES



Spicy Shrimp Tortilla Soup with Zucchini Noodles image

This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 zucchini
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
½ teaspoon dried Mexican oregano
¼ teaspoon ground black pepper
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
  • Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
  • Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
  • Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
  • Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
  • Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY SEARED CHIPOTLE SHRIMP WITH ZUCCHINI & CHORIZO



SPICY SEARED CHIPOTLE SHRIMP WITH ZUCCHINI & CHORIZO image

Categories     Shellfish     Appetizer

Number Of Ingredients 14

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

Steps:

  • 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 immediately, sprinkled with the remaining cilantro. Serving Suggestions Serve with white rice that picks up the flavor of the sauce or a rich Arroz Verde (Green Rice). nutrition information (per serving): Calories (kcal): 500; Fat (g): 34; Fat Calories (kcal): 310; Saturated Fat (g): 8; Protein (g): 36; Monounsaturated Fat (g): 20; Carbohydrates (g): 12; Polyunsaturated Fat (g): 4; Sodium (mg): 1240; Cholesterol (mg): 255; Fiber (g): 2;

SPICY CHIPOTLE GRILLED SHRIMP



Spicy Chipotle Grilled Shrimp image

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!

Provided by Sue Carey-Bradley

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 12

3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

Steps:

  • Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g

SPICY CHORIZO & SHRIMP RICE



Spicy Chorizo & Shrimp Rice image

Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh southwestern flavor your family will warm up to! -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound uncooked chorizo or bulk spicy pork sausage
4 tomatillos, husks removed, chopped
1 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup chopped carrot
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups chicken broth
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled queso fresco or diced part-skim mozzarella cheese
2 teaspoons minced fresh cilantro

Steps:

  • Crumble chorizo into a large skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes., Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 478 calories, Fat 20g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1282mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

SAUTEED SHRIMP WITH CHIPOTLE CHILES



Sauteed Shrimp with Chipotle Chiles image

Provided by Zarela Martinez

Yield Makes 4 servings

Number Of Ingredients 6

1 pound uncooked medium to large shrimp, peeled, deveined
1 1/4 cups Seafood Marinade
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced canned chipotle chilies*
1/2 teaspoon dried oregano

Steps:

  • Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
  • Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
  • Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

SPICY SEARED CHIPOTLE SHRIMP WITH ZUCCHINI & CHORIZO



Spicy Seared Chipotle Shrimp With Zucchini & Chorizo image

Make and share this Spicy Seared Chipotle Shrimp With Zucchini & Chorizo recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 cup low sodium chicken broth
1/2 small chipotle seeded and minced, plus 2 Tbs. adobo sauce (from a can of chipotles en adobo)
1 tablespoon tomato paste
1 teaspoon light brown sugar
1 lb shrimp, peeled, deveined, rinsed, and patted dry (21 to 25 per lb.)
3/4 teaspoon kosher salt, more as needed
fresh ground black pepper
1/4 cup extra-virgin olive oil
1/4 lb chorizo sausage, 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 tablespoons fresh lime juice, more as needed

Steps:

  • 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 teaspoons 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 teaspoons 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 immediately, sprinkled with the remaining cilantro.

Nutrition Facts : Calories 482.4, Fat 34.6, SaturatedFat 8.2, Cholesterol 223.8, Sodium 1967.3, Carbohydrate 10.9, Fiber 1.6, Sugar 5.5, Protein 32

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