Shrimp & Chorizo Stew

Shrimp & Chorizo Stew Recipe

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Ashley Allgor


Very good on chilly winter days.

★★★★★ 1 vote


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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

How to Make Shrimp & Chorizo Stew


  • 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.
  • 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.
  • 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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About Shrimp & Chorizo Stew

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

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