Oh yes--you can have a stew done and on the table in no time. Shrimp, cured Spanish chorizo, potatoes and sherry come together for an almost instant stew that is unbelievably comforting.
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time | Passive Time |
| 15 - 20 minutes | 10 - 15 minutes |
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Oh yes--you can have a stew done and on the table in no time. Shrimp, cured Spanish chorizo, potatoes and sherry come together for an almost instant stew that is unbelievably comforting.
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Ingredients
- 1 tablespoon garlic-infused olive oil
- 12 ounces raw shrimp 40-50 count, peeled, deveined, tails removed
- 6 ounces Spanish chorizo Palacio's preferred
- 1 pound baby new potatoes
- 14 ounces petite-diced tomatoes
- 2 1/2 cups vegetable stock
- 1/4 cup dry sherry
- 1 tablespoon tomato paste
- 3 - 4 green onions whites/light green and dark green parts divided and finely chopped/minced
- 1/2 t-spoon ground cumin
- 1 t-spoon kosher salt (more or less, depending on saltiness of stock)
- 1/4 cup fresh chopped cilantro or parsley
Servings:
Instructions
- Put the potatoes in a large, sealable plastic bag and close. Bash them lightly with a rolling pin or meat tenderizer to break them open and into medium-sized pieces.
- Slice the chorizo in half length-wise and then each half in half, length-wise, again. Chop into ¼” pieces and add to a Dutch oven, with oil, and place over medium heat. Just warm them through letting them oozed their red-orange fat.
- Once the chorizo oils start to ooze out add the whites of the green onions to the pan and cook just a minute before stirring in the tomato paste. Stir for just another minute.
- Dump in the potatoes and cumin, and stir about for just a minute before pouring in the sherry.
- Let the sherry bubble a bit and then add the tomatoes and stock and bring to a boil. Reduce heat to a low simmer.
- Simmer for 10 – 15 minutes, partially covered, until potatoes are totally cooked.
- Bring back to a boil and drop in the shrimp. Lower to a simmer again for just 3 – 5 minutes – enough time to grab some bowls and chop the parsley or cilantro. Serve immediately topped with the chopped herbs and sliced greens from the green onions.
Recipe Notes
-To make this gluten free, make sure the stock you are using is gluten free. Palacios chorizo uses only pork, paprika, garlic and salt so I am inclined to believe it is also gluten free. If you're using a different brand, check the packaging to make sure. Obviously omit the bread, too.
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