Shrimp and Chorizo Saute
with avocados / bell peppers

Name: Shrimp and Chorizo Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Oil, cooking; 1 Tbsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 5 Tbsp Tomato paste; 2 cups Stock, any type; 1 lb Shrimp, peeled and deveined; 1 Bell peppers, any color, chopped; 1/2 Onions, medium and red, chopped; 12 oz Zucchini, chopped; 1 Limes, wedges; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 8 oz Chorizo, raw (sub Italian sausage); ~1 1/2 cups Red enchilada sauce (ingredients listed separately)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This Mexican-inspired saute includes shrimp and chorizo simmered in enchilada sauce and served with avocados and diced red onions.
Smarts: We've found that paleo-friendly enchilada sauce can be hard to find, so this recipe includes our easy, homemade version. Chorizo can be quite spicy, so keep that in mind when adding spice to your enchilada sauce.

Ingredients

Metric

Servings:

Red Enchilada Sauce (Paleo and Gluten-Free):

Oil, cooking - 1 Tbsp
Chili powder - 1 Tbsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 5 Tbsp
Stock, any type - 2 cups

Shrimp and Chorizo Saute:

Shrimp, peeled and deveined - 1 lb
Bell peppers, any color - 1 , chopped
Onions, medium and red - 1/2 , chopped
Zucchini - 12 oz , chopped
Limes - 1 , wedges
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Chorizo, raw - 8 oz (sub Italian sausage)
Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups

Prep

Shrimp - Defrost, rinse and pat dry.
Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly and reduces to roughly 1 1/2 cups / 355mL (for 4 servings; adjust if customizing), ~5 minutes. Season with some salt and pepper. (Can be done 5 days ahead)
Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Avocados - Slice avocados.

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Make

Heat a skillet over medium heat. Add cooking oil (portion for the saute) and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender.
Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
Pour enchilada sauce and shrimp over chorizo and simmer until shrimp are opaque and cooked through, 4 to 6 minutes (depending on size of shrimp).
Divide shrimp and chorizo between serving bowls.
Serve shrimp and chorizo with sliced avocados, red onions and lime wedges on the side. Let everyone garnish their bowl at the table.

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