Shrimp and Chorizo Stew

Shrimp and Chorizo Stew

Courtesy PaleoTable

Adapted from

Serves 4-6.

1/4 cup olive or coconut oil
1 large onion, diced
4 cloves garlic, smashed
1 pound bulk fresh chorizo sausage (not the pre-cooked links)
2 tsp smoked paprika (hot or sweet)
sea salt
1 28-ounce can whole plum tomatoes (I like Muir Glen Organic.)
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
1 bunch kale (1/2-3/4 pounds), stems removed and leaves roughly chopped
1 pound medium shrimp, peeled and deveined


  1. Warm olive oil in a large dutch oven or stock pot over medium heat. Add onion and garlic and cook for 10-15 minutes or until softened.
  2. Add chorizo and cook for an additional 10 minutes or until just cooked through.
  3. Add tomatoes and their juices, breaking the tomatoes up with a large metal mixing spoon.
  4. Add paprika, bay leaves, oregano, thyme, and salt. Stir to combine and simmer for 10 minutes.
  5. Add 2 cups water and sweet potatoes and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until potatoes just begin to soften. 
  6. Add kale and cook until potatoes and kale are softened, about 10 more minutes.
  7. Add shrimp and cook until it turns pink, abut 3 minutes. Discard bay leaves.
  8. Serve in large, shallow bowls.

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