Shrimp and Chorizo Stew

🥘 Ingredients

• black pepper
• diced tomatoes
• fresh pork chorizo
  1 piece
• garlic
  2 clove
• idaho potato
  1 piece
• kale
  1 bunch
• olive oil
  1 tbsp
• organic veggie stock
• parsley
  1 bunch
• salt
• shrimp
  1 pack
• sour cream
• water
  4 c
• yellow onion
  1 piece

🍳 Cookware

• pot

1. 1

   Halve, peel, and finely dice 1/2 cup yellow onion . Mince the garlic . Peel and cut the idaho 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.

   yellow onion: 1 piece, garlic: 2 clove, idaho potato: 1 piece, kale: 1 bunch, parsley: 1 bunch
2. 2

   Heat 1 tablespoon olive oil in a pot over medium heat. Remove the fresh pork 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.

   olive oil: 1 tbsp, fresh pork chorizo: 1 piece
3. 3

   Add the diced tomatoes and cook for about ⏱️ 5 minutes , until slightly thickened.

   diced tomatoes
4. 4

   Add the potato, water , and organic veggie stock 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 black 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. Serve with sour cream .

   water: 4 c, organic veggie stock, salt, black pepper, shrimp: 1 pack, sour cream