4 Servings 45 min Cook
1/4 Cup Olive Oil
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
4 Oz Pork And Beef Chorizo
2 Tsp Paprika
1 Dash Salt
5 Tomato Roma Tomatoes
2 Tbsp, crumbled Bay Leaf
1/4 Tsp, ground Thyme
1/4 Tsp, ground Oregano
1 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
8 Cup, chopped Kale
16 Oz Shrimp
Heat the olive oil in a small Dutch oven over medium heat.
Add the onion and garlic and cook until golden brown, about 15 minutes.
Add the chorizo, paprika, and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes.
Add the chopped tomatoes (reserve the juice), the bay leaves, thyme, and oregano and cook 1 more minute
Add the potatoes, 2 cups water, reserved tomato juice, and 1 teaspoon salt.
Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes.
Add the kale and cook until the potatoes and kale are tender, about 10 more minutes.
Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes.
Discard the bay leaves.
Ladle the stew into bowls.
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