Quick-And-Spicy Cocoa Shrimp

• portions: 4

Ingrédients

3 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, finely grated cup double-concentrated tomato paste

1/3 Tbsp. chili powder

2 Tbsp. unsweetened cocoa powder, preferably Dutch-process

2 tsp. smoked paprika

1/2 tsp. cayenne pepper

2 tsp. all-purpose flour

1¾ cups low-sodium vegetable broth

Juice of one medium lemon

2 Tbsp. dark brown sugar

1 1/2 teaspoons diamond crystal or 1 teaspoon Morton kosher salt, plus more

1 1/2 pound large shrimp, peeled, and deveined

Cilantro leaves (for serving)

Tostados and lemon wedges (for serving; optional)

Instructions

Heat oil in a large skillet over medium. Cook onion and garlic, stirring often, until onion is softened and fragrant, about 4 minutes. Add tomato paste, chili powder, cocoa powder, paprika, and cayenne and cook, stirring constantly, until paste starts to stick to bottom of pan, about 2 minutes. Stir in flour, then gradually pour in broth, whisking constantly. Bring mixture to a simmer.

Add lime juice, brown sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until sugar and salt are dissolved. Add shrimp and cook, stirring constantly, until just opaque and slightly curled, about 5 minutes. Taste shrimp mixture and season with more salt if needed Remove from heat.

and season with more salt if needed. Remove from heat.

Top shrimp mixture with cilantro and serve with tostadas and lime wedges for squeezing over if desired.