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.

This stew is loaded with Shrimp and Chorizo, kale and potatoes. You just can't go wrong here!

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.

Shrimp and Chorizo Stew | Kita Roberts

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 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

5 from 1 vote
Prep: 5 minutes
Cook: 45 minutes
Resting Time: 5 minutes
Total: 55 minutes
Servings: 8
Shrimp and Chorizo Stew | Kita Roberts
Classic shrimp and chorizo stew

Recommended Equipment


  • 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


  • 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.


Food Network Magazine October 2010
Can use andouille instead of chorizo for a substitution


Serving: 1g | Calories: 234kcal | Carbohydrates: 17g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 152mg | Sodium: 836mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1759IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: American, Portuguese
Author: Kita Roberts

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There is a giant chunk of  Chorizo peeking out of this Stew. Grab a spoon and a spot by the fire.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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