Christmas
Shrimp and Chorizo Stew
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10 Reviews
Daniel P.
March 12, 2021
This is such a beautiful recipe. I'm looking forward to making it again with head-on shrimp; since my shrimp were already beheaded, I toasted the shells for about 30 seconds instead before adding the wine.
Rae R.
June 17, 2017
I left Brooklyn for southern California - am now clueless - where do I find shrimp with the heads on? where do I find a fish store?????
mary
May 20, 2017
Great recipe for a cold and rainy day! I skipped the bread, and instead added about a cup of cooked Rancho Gordo Ayocote Blanco beans. There were no leftovers.....
anotherfoodieblogger
April 13, 2017
I already have shrimp stock in the freezer made from shrimp shells, so how much stock do you think I would need for this? You say to add the reduced stock but I don't know how much you reduced it to from the original 4 1/2 cups of liquid.
anotherfoodieblogger
April 13, 2017
Well, I found the amount, you did put it! Oops. By half so that would be just over 2 cups. Great recipe, thanks!
Smaug
April 10, 2017
One tiny detail that was omitted- what kind of Chorizo? I'm guessing one of the Spanish types, but I shouldn't have to guess, and anyway, that still covers a lot of ground.
Josh C.
April 10, 2017
Hi Smaug,
I recommend using fresh chorizo sausage in this recipe. The sausage should be raw, and you should be able to squeeze the uncooked meat out of the casing (so it will end up looking like bulk ground sausage). If fresh chorizo sausage is unavailable, you can substitute fresh spicy italian sausage.
If you use the dried Spanish chorizo, you will need to cut it into thin rounds or half-moons, and the final dish will have these slices of dry chorizo instead of the crumbles of seared fresh sausage.
I recommend using fresh chorizo sausage in this recipe. The sausage should be raw, and you should be able to squeeze the uncooked meat out of the casing (so it will end up looking like bulk ground sausage). If fresh chorizo sausage is unavailable, you can substitute fresh spicy italian sausage.
If you use the dried Spanish chorizo, you will need to cut it into thin rounds or half-moons, and the final dish will have these slices of dry chorizo instead of the crumbles of seared fresh sausage.
Smaug
April 11, 2017
Maybe I'll give it a shot, then- Niman's Ranch actually makes such a sausage that I can get hold of fairly easily. Italian strikes me as kind of an odd substitute, but I suppose you could spice it up some yourself.
Josh C.
April 11, 2017
You're right that Italian sausage isn't a perfect fit, but I prefer the texture of fresh sausage to dry in this recipe. The addition of some extra spices (paprika, cayenne, cumin, coriander) could help give a substitute sausage more of that chorizo flavor. Thanks Smaug for your interest.
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