Shrimp and Chorizo Stew

Name: Shrimp and Chorizo Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can; 0 teaspoons dried thyme; 4 cloves garlic, smashed; 1 bunch kale, stems removed and leaves roughly chopped; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 large Spanish onion, diced; 0 teaspoons dried oregano; 454 grams russet potatoes, peeled and cut into 1-inch chunks; 454 grams shrimp, peeled and deveined; 2 teaspoons smoked paprika (hot or sweet); 113 grams Spanish chorizo, casings removed, sliced

You can never have too many main course recipes, so give Shrimp and Chorizo Stew Autumn will be even more special with this recipe. If you have kale, thyme, olive oil, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat the olive oil in a small Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion and garlic and cook until golden brown, about 15 minutes.

Ingredients you will need

Garlic

Onion

Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes.

Ingredients you will need

Chorizo

Paprika

Salt

Cooking Oil

Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.

Ingredients you will need

Bay Leaves

Tomato

Oregano

Juice

Thyme

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.

Ingredients you will need

Tomato Juice

Potato

Water

Salt

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.

Ingredients you will need

Bay Leaves

Potato

Shrimp

Kale

Stew

Equipment you will use

Bowl

Ladle

Photograph by Antonis Achilleos

Equipment

Dutch Oven

Bowl

Ladle

Ingredients

Servings:

bay leaves 237milliliters

canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can 0teaspoons

dried thyme 4cloves

garlic, smashed 1bunch

kale, stems removed and leaves roughly chopped 4servings

Kosher salt 59milliliters

extra-virgin olive oil 1large

Spanish onion, diced 0teaspoons

dried oregano 454grams

russet potatoes, peeled and cut into 1-inch chunks 454grams

shrimp, peeled and deveined 2teaspoons

smoked paprika (hot or sweet)113grams

Spanish chorizo, casings removed, sliced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.