Spicy Seared Chipotle Shrimp With Zucchini & Chorizo

Another emailed recipe from Fine Cooking.  I LOVED it.  I was afraid it would be too spicy because I didn't (and really couldn't) seed the chipotle so  I only used about 3/4 of the called for adobo, but it was not really spicy at all. It had an amazing rich and complex flavor that was really surprising.  It smelled fabulous when cooking too. The actual time involved with the cooking process was small  (I want to say like 8 minutes), but the prep time with the chopping and slicing took at least 20.  So, if everything was cut ahead of time, (oh and I had frozen shrimp, so them thawed too), you are looking at a 10 minute meal.  Really great.  Its a real shame that my husband is working and not getting to eat this fresh. (reheated shrimp are never as good) The rice, which was not so great, was leftover rice warmed with some broth and I stirred some of the salsa verde we had left.  Not terrible but nothing compared to the entree!

Spicy Seared Chipotle Shrimp With Zucchini & Chorizo

1/2 c  low-salt chicken broth
1/2    small chipotle,seeded and minced, plus 2 Tbs. adobo sauce
1    Tbs. tomato paste
1 t  light brown sugar
1 lb shrimp (21 to 25 per lb.)peeled, deveined, rinsed, and patted dry
3/4 t  kosher salt,more as needed
Freshly ground black pepper
1/4 c  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 a
1/4 c  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 its
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).