Shrimp and Chorizo Stew
A HelloFresh Fave, this tomato-based dish is taken up a notch with spicy chorizo, and sweet, juicy shrimp. We’ve added some kale for color, and a dollop of sour cream to cool it off.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pack
Shrimp
(Contains Shellfish)
1 piece
Fresh Pork Chorizo
1 piece
Yellow Onion
2 clove
Garlic
1 bunch
Kale
1 piece
Idaho Potato
1 bunch
Parsley
Sour Cream
(Contains Milk)
Diced Tomatoes
Organic Veggie Stock
Not included in your delivery
Olive Oil
Nutrition Values
Instructions
Halve, peel, and finely dice 1/2 cup onion. Mince the garlic. Peel and cut the potato into 1/2-inch cubes. Remove the stems and ribs from the kale and discard, then thinly slice. Pick the parsley leaves off the sprigs and finely chop the stems.
Heat 1 tablespoon olive oil in a pot over medium heat. Remove the chorizo from its casing, then add to the pot with the onion, parsley stems, and garlic and cook, breaking up the pieces. for about 5 minutes, until onions are softened and chorizo is cooked through.
Add the tomatoes and cook for about 5 minutes, until slightly thickened.
Add the potato, 4 cups water, and stock concentrate. Bring to a boil, reduce to a simmer, and simmer for about 15 minutes, until potatoes are fork tender. Season with salt and pepper. Add the shrimp and kale and simmer for about 3 minutes, until shrimp are pink and opaque in the center and kale has wilted.
