Shrimp and Chorizo Stew
Classic shrimp and chorizo stew
Servings: 8
Calories: 234kcal
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
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