Portuguese Fisherman's Shrimp and Chorizo (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
2. 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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