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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portuguese Fisherman's Shrimp and Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions