Portuguese Fisherman's Shrimp and Chorizo
1 hr 10 min
20 min
4 servings
1 hr 10 min
20 min
4 servings


  • 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


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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