Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
I ate the WHOLE thing...
Shripm & Chorizo Stew
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 10minutes
Cook Time Passive Time
15 – 20minutes 10 – 15minutes
Servings Prep Time
4 10minutes
Cook Time Passive Time
15 – 20minutes 10 – 15minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Dump in the potatoes and cumin, and stir about for just a minute before pouring in the sherry.
  5. Let the sherry bubble a bit and then add the tomatoes and stock and bring to a boil. Reduce heat to a low simmer.
  6. Simmer for 10 – 15 minutes, partially covered, until potatoes are totally cooked.
  7. 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.

Share this: