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Shrimp and Chorizo Stew | Kita Roberts PassTheSushi.com
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Shrimp and Chorizo Stew

Classic shrimp and chorizo stew
Course Main Course, Soup
Cuisine American, Portuguese
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 8
Calories 234kcal

Equipment

  • dutch oven

Ingredients

  • ¼ 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
  • ¼ 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

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

Nutrition

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