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Shrimp and Chorizo Stew

January 18, 2021 By justalittlebitofbacon Leave a Comment

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There is nothing like a pot of stew on a cold winter’s day! And I especially love this version with shrimp and chorizo for weeknight meals. Fast, flavorful, and fabulous – everything you could want.

A spoon holding up a shrimp from a bowl of shrimp and chorizo stew.

Hello, all.

To continue my posts of quick and easy dinners you can put on the table NOW, here is a Spanish inspired stew full of hot spice, paprika, tomatoes, and fresh herbs. Just make a batch of rice or slice up some bread and dinner is sorted.

Quick Comfort Food

Like most of you, on a day to day basis I also want to get dinner DONE so we can eat. And use minimal pots and pans so clean up is easy too! How does this recipe stack up?

  • Fast – The genius of making sausage or ground meat based stews is that they don’t need to cook long. 30 minutes from browning the sausage to eating!
  • One Pot – Meat and veggies are all in the same pot so no side dishes needed. Though note I do love this with rice, which does mean two pots! However, you are still not going have a mound of dirty dishes at the end.
  • Flexible – You can use different types of chorizo, switch up the herbs/garnishes, and change up the vegetables – using parsnips or peas turnips or sweet potatoes. Your choice!

Table set with a bowl of stew, a spoon, and sliced bread.

What do you need?

  • Meat – Chorizo and shrimp. Any chorizo, spicy or mild, and any larger peeled shrimp.
  • Garlic/Onion – One white onion and a few cloves of garlic.
  • Carrots – Two or three cut into sticks. Add more if you want or switch them up with other root vegetables.
  • Spices – I use smoked paprika and chipotle.
  • Stew Base – Some stock and chopped tomatoes.
  • Garnishes – Chopped cilantro and sliced scallions finish off the stew.

Ingredients for the recipe.

How to make this

To make shrimp and chorizo stew, start by sauteing the ingredients, then add the stock and tomatoes and simmer. Finish by stirring in the shrimp and cooking it through. Serve topped with cilantro and scallions.

This recipe follows the same routine of pretty much every stew you’ve ever made, with each part of the recipe building flavor and creating a harmonious whole.

  1. Saute the sausage.
  2. Saute the onion/garlic/carrots.
  3. Add the spices.
  4. Add the liquids and simmer.
  5. Stir in the shrimp.
  6. Ladle into bowls and add toppings.

Step by step on how to make the recipe.

More Simple Dinners

  • Greek Chicken Stifado
  • Quick Italian Meat Sauce
  • Instant Pot Butternut Squash Soup
  • Italian Sausage and Chickpea Soup  

A ladle scooping out a portion of shrimp and chorizo stew from the pot.

If you try my recipe for Shrimp and Chorizo Stew, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

You'll love this simple, Spanish-inspired stew with shrimp and chorizo! It's quick to make and has TONS of flavor. Perfect for a weeknight dinner. | justalittlebitofbacon.com #spanishfood #dinnerecipes #stew #comfortfood
Print Recipe

Shrimp and Chorizo Stew

You'll love this simple, Spanish-inspired stew with shrimp and chorizo! It's quick to make and has TONS of flavor. Perfect for a weeknight dinner.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Spanish
Keyword: chorizo stew, shrimp and chorizo, shrimp stew
Calories: 450kcal
Author: justalittlebitofbacon

Ingredients

  • 8 oz chorizo, sliced
  • 1 tbsp olive oil
  • 1 large white onion, diced
  • 3-4 cloves garlic, diced
  • 2 medium carrots, cut into thick matchsticks
  • 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/4 tsp chipotle powder
  • 2 cups diced tomatoes
  • 4 cups chicken stock
  • 1 lb extra large shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro
  • 2 medium scallions, sliced

Instructions

  • In a large pot over medium high heat, saute the chorizo until browned. Transfer to a bowl.
  • Add the olive oil, onion, garlic, carrots, and salt to the pot. Reduce heat to low and saute until soft, 6-8 minutes.
  • Add paprika and chipotle. Stir and saute for 30 seconds.
  • Add tomatoes and stock, then return the chorizo to the pot. Bring to a boil over high, then reduce heat to simmer for 15-20 minutes.
  • Add shrimp and simmer in the stew until cooked through, about 3 minutes.
  • Serve with cilantro and scallions.

Notes

  • Serving: This stew is great with some steamed rice. I like to use 2 cups cooked brown basmati.
  • Chorizo: You can use crumbled or diced as well.
  • Toppings: Other ideas are parsley, finely diced red onion, diced jalapenos, and sour cream.
Two views of a bowl of stew with text overlay - Shrimp and Chorizo Stew.
Table with bowl of stew and bread and text overlay - Shrimp and Chorizo Stew.

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Filed Under: gluten free, main courses, meaty main dishes, mediterranean recipes, recipe, soups and stews, spanish recipes, winter Tagged With: carrots, chorizo, cilantro, paprika, scallions, shrimp, tomatoes

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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