Shrimp & Chorizo Stew Recipe

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Shrimp & Chorizo Stew

Ashley Allgor


Very good on chilly winter days.

pinch tips: Slow Cooker/Crock Pot Hints



1/4 c
extra-virgin olive oil
large spanish onion, diced
cloves garlic, smashed
4 oz
spanish chorizo, casings removed, sliced
2 tsp
smoked paprika (hot or sweet)
kosher salt
1 c
canned whole plum tomatoes, roughly chopped,plus 1/2 c juice from the can
bay leaves
1/4 tsp
dried thyme
1/4 tsp
dried oregano
1 lb
russet potatoes, peeled and cut into 1-in. chunks
1 bunch
fresh kale, chopped
1 lb
medium shrimp, peeled and deveined

Directions Step-By-Step

Heat 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.
Add 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.
Add 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.

About this Recipe

Course/Dish: Other Soups
Other Tags: For Kids, Healthy