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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.