One Pan Spicy Garlic Shrimp with Vegetables
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
4 servings.
INGREDIENTS
3 cups zucchini sliced, ¼ inch thickness
2 cups baby tomatoes sliced in half
2 tablespoons olive oil divided
1 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
1 lemon sliced into 8 wedges
1 pound large shrimp 16/20 count
1/2 teaspoon paprika
3/4 teaspoon cumin
1/4 teaspoon chipotle pepper, ground*
1/4 teaspoon red chili flakes
tablespoon zest of 1 lemon plus 1lemon juice
5 cloves garlic minced fine
1/2 cup cilantro minced
*To make your own chipotle powder, grind a dried chile in a coffee or spice grinder till a fine powder.
INSTRUCTIONS
Place rack in the center of the oven. Preheat oven to 400°F.
Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.
In a medium sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Evenly spread vegetables onto sheet pan and add lemon wedges. Roast for 5 minutes.
In the same bowl add shrimp. Toss shrimp with 1 tablespoon olive oil, 3/4 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¾ teaspoon cumin, ¼ teaspoon chipotle pepper, ¼ teaspoon chili flakes, lemon zest, 1 tablespoon lemon juice and garlic. Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes, or until the shrimp are pink and cooked through.
Serve hot topped with cilantro garnish. You can serve with pasta, rice or quinoa if desired.
From jessicagavin.com