Me and my 8 year old son came up with this recipe after having a different version at a restaurant.
prep time15 Min
cook time10 Min
each of paprika,cumin
mexican style chorizo
jalapenos deseeded and cut into a small dice
of fresh zucchini cut into half moons
How To Make
Remove shells from shrimp but leave tails on and butterfly. Add evoo to shrimp in a bowl along with the paprika and cumin and mix until coated and set aside.
In a nonstick pan over medium heat add the chorizo and saute until fat starts to render. Add the onion and jalapeno and saute for about 5-7 minutes until chorizo slightly browns.
Push chorizo mixture to the side of the pan and add the zucchini and saute until slightly caramelized but not soft (about 2 minutes) then briefly stir the chorizo mixture with the zucchini and place in a bowl and set aside.
Add flattened shrimp to the pan and saute for about 1 minute and flip over. Saute another 1-2 minutes or until shrimp are pink and plump
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