Portuguese Fisherman's Shrimp and Chorizo

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
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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

Directions

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. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.

Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

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