Spicy Calabacitas with Shrimp
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Calabacitas translates to little squash in English. It is a Mexican side dish made with zucchini, yellow squash, corn onions and peppers. It is a dish, however that is hearty enough to be served as a main dish and here it is kick up with the addition of chipotles in adobe and lime juice. We often serve it with shrimp as in this description but it is a dish that you can easily substitute other proteins such as scallops or salmon. You could also just add cooked quinoa or farro for a more substantial dish.
MAKES: 4 Servings
PREP/COOK TIME: 75 Minutes
INGREDIENTS
Zest of 1 lime (2 teaspoons)
¼ cup fresh lime juice
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
1 chipotle and 1 tablespoon adobo sauce from canned chipotles in adobo
¼ cup plus 1 tablespoon extra-virgin olive oil
4 large garlic cloves, minced
1 ½ pounds medium or large shrimp, shelled and deveined
1 large red or yellow onion, halved and sliced
1 red bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño or 2 serrano chiles, minced
1 small zucchini, halved lengthwise and sliced
1 small yellow squash, halved lengthwise and sliced
1 cup fresh or frozen corn kernels (from 1 large ear of corn)
¼ cup chopped cilantro
Queso fresco, for sprinkling
DIRECTIONS
In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the chipotle and adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
Heat a large, heavy skillet over medium-high heat and add 1 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
Stir in zucchini, yellow squash and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade. Reserve marinade.
Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Transfer shrimp to pan with the calabacitas and pour any remaining marinade over the dish.
Sprinkle with remaining cilantro the queso fresco and serve, with warm tortillas or salsa if desired.
