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Shrimp and Chorizo Stew | Kita Roberts PassTheSushi.com

Shrimp and Chorizo Stew


  • 1/4 cup extra-virgin olive oil
  • 1 large Spanish onion minced
  • 4 cloves garlic smashed
  • 4 oz chorizo casing removed
  • 2 teas smoked paprkia
  • salt
  • 1 24 oz can whole plum tomatoes juices reserved
  • 2 bay leaves
  • 2 to 3 sprigs fresh thyme
  • 1/4 teas 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. Add the tomatoes (without the juice), bay leaves, thyme, and oregano. Cook, stirring as needed for another minute.
  • 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