Portuguese Fisherman's Shrimp and Chorizo Recipe

Name: Portuguese Fisherman's Shrimp and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces chorizo, casing removed and chopped; 1 starchy potato, peeled and chopped; 1 medium onion, chopped; 1 carrot, peeled and chopped; 3 to 4 cloves garlic, chopped or thinly sliced; 1 Fresno or Holland pepper, thinly sliced; 2 tablespoons chopped fresh thyme; 1 bay leaf; 1 small bunch flat-leaf kale, leaves stripped and chopped; Freshly grated nutmeg; 1 (15-ounce) can chick peas, drained; 1 (15-ounce) can diced tomatoes or diced tomatoes with chiles; 3 cups chicken stock; Kosher salt and freshly ground black pepper; 1 1/2 pounds medium shrimp, deveined and stemmed; Juice of 1 lemon; Portuguese rolls, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving

1
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes.
2
Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes.
3
Wilt in the kale and season with a little nutmeg.
4
Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary.
5
Cool and store for make-ahead meal.
6
Heat the chorizo and vegetable sauce base to a low boil, when ready to serve.
7
Add the shrimp and cook until pink and firm.
8
Add the juice of 1 lemon and turn off the heat.
9
Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

695

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 8 ounces chorizo, casing removed and chopped, 1 starchy potato, peeled and chopped, 1 medium onion, chopped, and more.

Yes, Portuguese Fisherman's Shrimp and Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Fisherman's Shrimp and Chorizo

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