shrimp & chorizo stew
(1 rating)
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Very good on chilly winter days.
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(1 rating)
Ingredients For shrimp & chorizo stew
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1/4 cextra-virgin olive oil
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1large spanish onion, diced
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4cloves garlic, smashed
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4 ozspanish chorizo, casings removed, sliced
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2 tspsmoked paprika (hot or sweet)
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pinchkosher salt
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1 ccanned whole plum tomatoes, roughly chopped,plus 1/2 c juice from the can
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2bay leaves
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1/4 tspdried thyme
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1/4 tspdried oregano
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1 lbrusset potatoes, peeled and cut into 1-in. chunks
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1 bunchfresh kale, chopped
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1 lbmedium shrimp, peeled and deveined
How To Make shrimp & chorizo stew
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1Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown about 15 minutes. Add the chirizo, paprika, and 1 tsp.salt and cook until the oil turns deep red about 2 minutes. Add the tomatoes (reserve the juice), the bay leaves, thyme,oregano, and cook 1 more minute.
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2Add the potatoes, 2 cups water, the tomato juice, and 1 tsp. salt. Bring to a boil, then reduce the heat, cover and simmer until potatoes are almost tender about 15 minutes.
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3Add the kale and cook until the potatoes and kale are tender about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink about 3 minutes. Discard the bay leaves. Ladle the stew into bowls. Serve with a salad or some bread.
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