Big chunks of chorizo, large shrimp, potatoes and kale – you really can’t ask for more. Stock up on the ingredients today and hop into the kitchen. The dinner crowd will thank you.
Whether you are preparing for a snowstorm, buckling down for winter, are entertaining hordes of guests, or really are just in the mood for a quick fix soup that is popping with flavor and texture – this Shrimp and Chorizo Stew. Big chunks of chorizo, large shrimp, potatoes and kale – you really can’t ask for anything better. Stock up on the ingredients today and hop into the kitchen. The dinner crowd (no matter how big or small) will thank you. Much like this amazing banga soup, the flavors will fill you and warm you to the bone.
Take their gratitude, run with it.
There is nothing like a stew to warm you up on a cold day. Try some of these recipes out to warm your crowd!
If you’ve tried my Shrimp and Chorizo Stew Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Shrimp and Chorizo Stew
Recommended Equipment
Ingredients
- 1/4 cup extra-virgin olive oil evoo
- 1 large Spanish onion minced
- 4 cloves garlic smashed
- 4 oz chorizo casing removed
- 2 tsp smoked paprika
- salt
- 1 24 oz can whole plum tomatoes juices reserved
- 2 bay leaves
- 2 to 3 sprigs fresh thyme
- 1/4 tsp dried oregano
- 1 lbs russet potatoes peeled and cut into 1″ pieces
- 2 cups chicken broth
- 1 large bunch kale stems removed, coarsley chopped
- 1 lbs medium shrimp peeled and deveined
Instructions
- In a large Dutch oven over medium heat, coat the bottom with the olive oil.
- Toss in the onion and garlic; cook about 15 minutes, until soft.
- Add the chorizo, paprika, and 1 teas salt. Cook for 2 minutes, the remaining oil will turn red.
- Cook, stirring as needed for another minute.
- Add the tomatoes (without the juice), bay leaves, thyme, and oregano.
- Add the potatoes, chicken broth, reserved tomato juice, and an additional teaspoon of salt.
- Bring to a boil, reduce to a simmer, and cook for 15 minutes longer.
- Toss in the kale and cook for an additional 10 minutes. The potatoes should be fork tender.
- Lastly, add the shrimp and cook for 3 minutes, until pink.
- Season as needed, and ladle into bowls.
Notes
Nutrition
Bookmark this recipe now!
Save Recipe Bookmark
