Shrimp & Chorizo Stew

Shrimp & Chorizo Stew

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Ashley Allgor


Very good on chilly winter days.


★★★★★ 1 vote


  • 1/4 c
    extra-virgin olive oil
  • 1
    large spanish onion, diced
  • 4
    cloves garlic, smashed
  • 4 oz
    spanish chorizo, casings removed, sliced
  • 2 tsp
    smoked paprika (hot or sweet)
  • pinch
    kosher salt
  • 1 c
    canned whole plum tomatoes, roughly chopped,plus 1/2 c juice from the can
  • 2
    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


  1. 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.
  2. 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.
  3. 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.

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About Shrimp & Chorizo Stew

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

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