Portuguese Fisherman's Shrimp and Chorizo

By Gibby

Ingredients

• 1 tbsp extra-virgin olive oil
• 8 ozs chorizo (casing removed and chopped)
• 1 starchy potatoes (peeled and chopped)
• 1 onion (medium, chopped)
• 1 carrots (peeled and chopped)
• 4 cloves garlic (chopped or thinly sliced)
• 1 holland bell peppers (or Fresno, thinly sliced)
• 2 tbsps chopped fresh thyme
• 1 bay leaf
• 1 bunch kale leaves (flat-leaf, stripped and chopped)
• grated nutmeg (Freshly)
• 15 ozs garbanzo (drained)
• 15 ozs diced tomatoes (or diced tomatoes with chiles)
• 3 cups chicken stock
• ground black pepper
• kosher salt
• 11/2 lbs medium shrimp (deveined and stemmed)
• 1 lemon
• portuguese rolls (for serving)

Details

Preparation time 20mins
Cooking time 70mins
Adapted from WWW.YUMMY.COM

Preparation

Step 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.

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.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/portuguese-fishermans-shrimp-and-chorizo-recipe.html?oc=linkback