Here is a delicious, easy, minimal fuss one pot meal that can be enjoyed during this busy, and sometimes frantic holiday season.
Shrimp and Chorizo Stew
Recipe from Food Network
1/4 cup extra-virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, smashed
4 ounces Spanish chorizo, casings removed, sliced
2 teaspoons smoked paprika (hot or sweet)
1 cup canned whole plum tomatoes, roughly chopped
plus, 1/2 cup juice from the can
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 pound russet potatoes, peeled and cut into 1-inch chunks
1 bunch kale, stems removed and leaves roughly chopped
1 pound medium shrimp, peeled and deveined
1. Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook for 1 more minute.
2. Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. bring to boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer until just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.