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1
Set a 14-inch saute pan over medium heat and add the olive oil.
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2
Season the shrimp with the Essence and add to the pan.
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3
Saute for about 1 minute, remove from the pan, set aside on a plate and add the chorizo.
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4
Cook the chorizo, stirring occasionally, until most of the fat has rendered, 4 to 5 minutes.
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5
Add the shallots and garlic and saute for 1 minute.
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6
Add the tomatoes and increase the heat to high.
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7
Deglaze the pan with the wine and cook until nearly evaporated, about 2 minutes.
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8
Add the tomato fennel broth and kale and cook until the liquid has reduced by half, 7 to 8 minutes.
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9
Add the salt and swirl the butter into the sauce.
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10
Add the pasta, shrimp, and parsley to the pan and continue to cook until the shrimp are cooked through and everything is heated through, 1 to 2 minutes.
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11
Serve in shallow pasta bowls, drizzled with some of the Piri Piri.
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12
Place all ingredients in a 2-quart saucepan and bring to a boil, reduce to a simmer and cook for 1 hour.
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13
Stain through a fine mesh sieve.
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14
Cool completely, then transfer to an airtight container and refrigerate until needed, up to 1 week in advance.
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15
In a 1-quart saucepan, combine the olive oil, poblanos, red bell peppers, red pepper flakes, garlic and salt.
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16
Bring to a boil and continue to cook until the peppers begin to darken, about 15 minutes.
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17
Set aside to cool completely.
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18
Transfer to a blender, add kale and puree until very smooth.
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19
Transfer to an airtight container and refrigerate if not using immediately.
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20
May be made up to 1 week in advance.
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21
Return to room temperature before serving.
