Shrimp and Chorizo Stew

🥘 Ingredients

• black pepper
  1 tsp
• diced tomatoes
  2 cans
• fresh pork chorizo
  8 oz
• garlic
  2 cloves
• idaho potato
  2 unit
• kale
  1 bunch
• olive oil
  1 tbsp
• parsley
  1 bunch
• salt
  1 tsp
• shrimp
  12 oz
• sour cream
  2 tbsp
• stock concentrate
  1 unit
• water
  4 c
• yellow onion
  1 unit

1. 1

   Wash and dry all produce. Halve, peel, and finely dice half the 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 unit, garlic: 2 cloves, idaho potato: 2 unit, kale: 1 bunch, parsley: 1 bunch
2. 2

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

   olive oil: 1 tbsp, fresh pork chorizo: 8 oz
3. 3

   Add the diced tomatoes to the pot and cook, stirring occasionally, ⏱️ 5 minutes until the sauce has slightly thickened.

   diced tomatoes: 2 cans
4. 4

   Add the cubed potato, 4 cups water , and stock concentrate 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 and black pepper . Add the shrimp 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 .

   water: 4 c, stock concentrate: 1 unit, salt: 1 tsp, black pepper: 1 tsp, shrimp: 12 oz, sour cream: 2 tbsp