Camarones Con Calabacitas (shrimp with zucchini squash)

A few years ago a friend of mine in Colorado told me about calabacitas. On the surface it sounds kind of basic. Zucchini and chilis is essentially all it is. But what makes it interesting is that all of the ingredients layer in flavors so you get hints of heat, sweetness and salt. The texture varies depending on your preferences. I do not like mushy zucchini so I cook to al dente, but you can take it further if you so dare.

The recipe can be modified and my version certainly is due to a lack of Hatch Chili availability. If you are lucky to live somewhere that has access to Hatch Chilis I recommend using one, but maybe shy away from other chilis in the recipe. But you do you, I don’t know how well you handle the heat.

I also added shrimp since I needed to use some that I bought recently. It just took things to a whole new level. I will do it again for sure. I would recommend eating this as a taco but it is also great by itself.

Ingredients

• 1 lb peeled and deveined shrimp

• 2 zucchini cut in half lengthwise and chopped

• 1 yellow squash cut in half lengthwise and chopped

• 1 diced jalapeño

• 1/2 red onion diced

• 3 thinly sliced cloves of garlic

• 1 diced tomato

• 1 diced roasted Hatch Chili (I had to use a roasted pablano pepper since Hatch chili’s are impossible to find near me)

• 2 tbsp lime juice

• 1/2 cup-ish diced cilantro

• Cajun seasoning (use whatever you like)

• Kosher salt and black pepper

Method

1. Add about a tbsp of avocado oil to a large saute pan over medium heat

2. Add the red onion and garlic and cook until the onion is translucent

3. Add the jalapeño, zucchini, and yellow squash

4. Mix everything together and cook until the zucchini and squash are al dente -make sure to stir occasionally so everything cooks evenly

5. Add the roasted Hatch chili and tomato

6. Once everything is cooked transfer the mixture to a large bowl and set aside

7. Add another tbsp of avocado oil to the pan over medium heat and lay in the shrimp making sure you do not overcrowd - this could take a few times

8. Dust the shrimp with Cajun seasoning

9. After a minute or so, when the shrimp start to change color, flip and season again

10. Transfer the cooked shrimp to rest of the mixture and stir to combine

11. Add the entire mixture back into the pan

12. Season with salt and pepper to taste

13. Add the lime juice and cilantro and toss, toss, toss

14. When most of the liquid has been absorbed, remove from heat and serve