Ingredients
-
1
-
1
-
2
-
1
-
1/4
-
1
-
1
-
1
-
1
-
2
-
2
-
1/2
-
1
-
1/2
-
Directions
This Mexican dish was inspired by my recent trip to Phoenix, Arizona. I did a search online for restaurants close to my hotel, and found Chico Malo for (per the website) Unapologetically Bold, Flavorful and Inventive Mexican Fare. I ordered the Shrimp Diablo and, wow, it did not disappoint!,,Shrimp Scampi,Cajun Shrimp,Honey Garlic Shrimp,Shrimp Fajitas,Shrimp Pineapple Fried Rice
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Steps
|
1
Done
|
In a Medium Skillet Over Medium-High Heat, Add the Olive Oil, Saut the Yellow Onion For 3-4 Minutes or Until Translucentadd the Garlic and Saut 30 Seconds More Transfer to a Blender With the Tomatoes, Cilantro, Chipotle in Adobo, Brown Sugar and a Teaspoon Salt |
|
2
Done
|
in the Skillet, Add the Butter and Allow to Melt.add the Corn, Zucchini, Red Onion, Garlic Powder, Oregano, Teaspoon Salt and Pepper.saut Until Softened and Browned on the Edges, Stirring Occasionally, About 8 Minutes.transfer to a Serving Platter and Squeeze Lime Juice Over the Top. |
|
3
Done
|
Transfer the Sauce from the Blender to the Skillet and Add the Shrimp.coat the Shrimp With the Sauce and Allow Them to Cook in the Sauce Until Cooked Through and Sauce Has Thickened a Bit, About 5 Minutes. |
|
4
Done
|
to Serve: Pour the Shrimp and Sauce Over the Top of the Veggies and Garnish Avocado and Cilantro. |
