Recipe courtesy of Food Network Kitchen
Save Recipe Print
Shrimp and Chorizo Stew
Total:
40 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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 chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.

Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. 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.

Photograph by Antonis Achilleos

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Seafood Stew

Recipe courtesy of Ina Garten

Oxtail Stew

Recipe courtesy of Sunny Anderson

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Shrimp Tacos

Recipe courtesy of Ree Drummond

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Sauteed Potatoes with Chorizo

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Latest Stories