Shrimp and Chorizo Stew Recipe

Name: Shrimp and Chorizo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large Spanish onion, diced; 4 cloves garlic, smashed; 4 ounces Spanish chorizo, casings removed, sliced; 2 teaspoons smoked paprika (hot or sweet); Kosher salt; 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can; 2 bay leaves; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1 pound russet potatoes, peeled and cut into 1-inch chunks; 1 bunch kale, stems removed and leaves roughly chopped; 1 pound medium shrimp, peeled and deveined

Servings: persons

1/4 cup extra-virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, smashed
4 ounces Spanish chorizo, casings removed, sliced
2 teaspoons smoked paprika (hot or sweet)
Kosher salt
1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 pound russet potatoes, peeled and cut into 1-inch chunks
1 bunch kale, stems removed and leaves roughly chopped
1 pound medium shrimp, peeled and deveined

1
Heat the olive oil in a small Dutch oven over medium heat.
2
Add the onion and garlic and cook until golden brown, about 15 minutes.
3
Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes.
4
Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
5
Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt.
6
Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes.
7
Add the kale and cook until the potatoes and kale are tender, about 10 more minutes.
8
Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes.
9
Discard the bay leaves.
10
Ladle the stew into bowls.
11
Per serving: Calories 576; Fat 27 g (Saturated 7 g); Cholesterol 246 mg; Sodium 1,652 mg; Carbohydrate 46 g; Fiber 6 g; Protein 38 g
12
Photograph by Antonis Achilleos

378

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large Spanish onion, diced, 4 cloves garlic, smashed, 4 ounces Spanish chorizo, casings removed, sliced, and more.

Yes, Shrimp and Chorizo Stew 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.

Shrimp and Chorizo Stew

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