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

Cooking Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. Lastly, add the shrimp and cook for 3 minutes, until pink.
  5. Season as needed, and ladle into bowls.

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