Shrimp and Chorizo Soup

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pork and beef chorizo

  4 oz or 113g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  5 medium whole or 615g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Russet potatoes

  Flesh and skin, raw

  1 Potato medium or 213g

• Kale

  Raw

  8 cup, chopped or 536g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

Directions

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 of salt, cooking until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), bay leaves, thyme, and oregano, and cook for 1 more minute.
2. Add the potatoes, 2 cups water, reserved tomato juice, and 1 teaspoon of salt. Bring to a 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 just until they curl and turn pink, about 3 minutes. Discard the bay leaves.
3. Ladle the stew into bowls and enjoy!

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