Our PlansGift CardsHelloFresh for Teams
Shrimp and Chorizo Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shrimp and Chorizo Stew

Shrimp and Chorizo Stew

A HelloFresh Fave, this tomato-based dish is taken up a notch with spicy chorizo, and sweet, juicy shrimp. We’ve added some kale for color, and a dollop of sour cream to cool it off.

Allergens:
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

/ serving 2 people

1 pack

Shrimp

(Contains Shellfish)

1 piece

Fresh Pork Chorizo

1 piece

Yellow Onion

2 clove

Garlic

1 bunch

Kale

1 piece

Idaho Potato

1 bunch

Parsley

Sour Cream

(Contains Milk)

Diced Tomatoes

Organic Veggie Stock

Not included in your delivery

Olive Oil

sideBannerName

Nutrition Values

/ per serving
Calories717 kcal
Energy (kJ)3000 kJ
Fat0 g
Saturated Fat32 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber5 g
Protein34 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

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

2

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

3

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

4

Add the potato, 4 cups water, and 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 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.