Portuguese Fisherman's Shrimp and Chorizo

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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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5

Newest Ratings and Reviews

Read all 4 reviews

  • on November 09, 2011

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    Very hearty meal, the portuguese rolls are a must. They help sop up all the great stew.

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  • on October 26, 2011

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    Was looking for something different and this hit the spot! Great b/c loaded with different veggies & very yummy. The chorizo gives it a kick that's even better when rewarmed.

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  • on October 13, 2011

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    This was fabulous, even with a few slight modifications. I used sweet Italian chicken sausage which I browned & removed from the pan. I doubled up on nearly all of the veggies, using 2 small potatoes [diced fairly small], 2 carrots, 1 lg. green bell pepper and added a diced celery stalk. I sauteed everything, added a tsp. or so of red pepper flakes, let it simmer for a bit then added a hefty pound or so of 1-2" chunks of firm-fleshed white fish which simmered for about 5 minutes before being cooked through. This would be great done with any seafood, I think. Served with some good bread and a salad and everybody loved it!

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