---
title: Shrimp and Chorizo Stew
source: HelloFresh
source_chef: Recipe Development Team
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Milk
tags:
  - Comfort Food
  - One Pot
  - High Protein
rating: 4.0
rating_count: 938
image: "https://images.recipes.furrysalamander.com/shrimp-and-chorizo-stew.avif"
---
Wash and dry all produce. Halve, peel, and finely dice half the @yellow onion{1%unit}. Mince the @garlic{2%cloves}. Peel and cut the @idaho potato{2%unit} into 1/2-inch cubes. Remove the stems and ribs from the @kale{1%bunch} and discard, then thinly slice. Pick the @parsley{1%bunch} leaves off the sprigs and finely chop the stems.

Heat 1 tablespoon @olive oil{1%tbsp} in a large pot over medium heat. Remove the @fresh pork chorizo{8%oz} from its casing, then add to the pot with the diced onion, chopped parsley stems, and minced garlic. Cook, breaking up the meat into crumbles, ~{5%minutes} until onions are softened and chorizo is cooked through.

Add the @diced tomatoes{2%cans} to the pot and cook, stirring occasionally, ~{5%minutes} until the sauce has slightly thickened.

Add the cubed potato, 4 cups @water{4%cups}, and @stock concentrate{1%unit} to the pot. Bring to a boil, then reduce heat to maintain a simmer. Simmer ~{15%minutes} until potatoes are fork-tender. Season generously with @salt{1%tsp} and @black pepper{1%tsp}. Add the @shrimp{12%oz} and sliced kale, stirring gently to submerge. Simmer ~{3%minutes} until shrimp are pink and opaque in the center and kale has wilted. Serve immediately topped with a dollop of @sour cream{2%tbsp}.