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Week of 7/17/17

Shrimp and Chorizo Saute
with avocados / bell peppers

Active: 30 Total: 30
Original GF Paleo Vegetarian
Shrimp and Chorizo Saute

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.

Tags
Quick and Easy
Proteins
Shellfish, Sausage
Cuisines
Latin
Save recipe
177

Ingredients

Metric
Servings:
4
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

  1. Shrimp - Defrost, rinse and pat dry.

  2. 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 / 355 mL (for 4 servings; adjust if customizing), ~5 minutes. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  5. Avocados - Slice avocados.

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Make

  1. 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.

  2. 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.

  3. 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).

  4. Divide shrimp and chorizo between serving bowls.

  5. 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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