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.
Calories 450kcal
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.
Nutrition
Calories: 450kcal