Shrimp, White Bean, and Kale Stew

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 680, total fat 33 G., saturated fats 8 G., proteins 39 G., carbohydrates 57 G., fiber 9 G., cholesterol 145 mg, sodium 1668 mg, sugar 6 G.

Make a thick and hearty stew with white beans, shrimp, kale, and chorizo for a rich and warming flavor. Packed with protein and fiber, this stew is especially perfect for chilly weather. Serve with a fresh baguette and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp extra-virgin olive oil + extra for drizzling
2 cooked Spanish chorizo sausages (about 170g total), halved lengthwise and cut into 1cm thick pieces.
1 onion, chopped
3 cloves garlic, crushed
1 small bunch kale (about 450g), stems trimmed, leaves chopped
1 can (425 g) canned white beans, discard liquid
1 cup lightly salted chicken broth
2 fresh bay leaves
Half a standard baguette, cut in half lengthwise and sliced
350 g medium shrimp, peeled and deveined

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, white beans, leafy cabbage, chorizo sausage, bay leaf

Cooking the dish according to the recipe:

Heat olive oil in a large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are golden brown, 3-5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the cabbage, season with salt and pepper, and cook until wilted, about 3 minutes.
Add white beans, chicken broth, 1 cup water, and a pinch of salt. Add the bay leaf. Bring to a boil, then reduce heat; cover and simmer until the cabbage is tender, about 5 minutes.

Meanwhile, preheat the oven to broil. Place the baguette slices, cut-side up, on a baking sheet and broil until golden brown, 2-3 minutes.
Season the shrimp with salt and pepper. Add to the simmering stew, cover, and cook until pink, about 3 minutes. Season the stew with salt to taste, if needed. Remove the bay leaf, then divide the stew among bowls. Drizzle with olive oil and serve with bread.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / Thick soups and stews / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Food Network - recipes

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