Shrimp & Chorizo Stew
Submitted by Jalayne Luckett, SouthEastern Illinois Electric Cooperative
Servings 4
Ingredients
- 1/8 cup extra virgin olive oil
- 1 large onion diced
- 5 cloves garlic smashed
- 1 12-ounce package beef chorizo casings removed
- 2 teaspoons smoked paprika
- 2 15-ounce cans petite diced tomatoes
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 russet potatoes peeled and cut into chunks
- 2 cups water
- 1 small bunch kale stems removed and leaves chopped
- 1 pound medium shrimp peeled and deveined
Instructions
- Heat oil in a Dutch oven over medium heat.
- Add the onion and garlic and cook about 5 minutes.
- Add the chorizo and paprika and cook about 10 minutes while breaking up the chorizo.
- Add the tomatoes, bay leaves, thyme and oregano. Cook 1 minute more.
- Add the potatoes and 2 cups water. Bring to a boil, reduce heat and simmer about 15 minutes.
- Add the kale and cook an additional 10 minutes.
- Stir in shrimp and simmer about 3 minutes.
- Discard bay leaves before serving.
