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Shrimp and Chorizo Stew
Recipe courtesy Food Network Magazine

Prep Time:–Inactive Prep Time:–Cook Time:40 min
4 servings

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

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

Photograph by Antonis Achilleos

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