Portuguese Fisherman's Shrimp and Chorizo
Portuguese Fisherman's Shrimp and Chorizo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 52
- Dietary Fiber
- 11
- Sugar
- 13
- Protein
- 62
- Cholesterol
- 329
- Sodium
- 1909
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 52
- Dietary Fiber
- 11
- Sugar
- 13
- Protein
- 62
- Cholesterol
- 329
- Sodium
- 1909
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
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
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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