Rice is probably more typical with sausage & shrimp but I had a hankering to use the lentils I had sitting in the pantry. This made for a really hearty & satisfying stew with a warm smoky flavor. We both thought the broth was amazing. The shrimp was ok in it but really not necessary & I think next time I make this I'll just leave it out.
Chorizo, Shrimp & Lentil Stew
1 T olive oil
2 carrots, peeled & sliced
1 small onion, peeled & diced
1 clove garlic, peeled & minced
2 chorizo links, sliced (This is Spanish style chroizo not Mexican)
1 bay leaf
1/4 t smoked paprika
1/8 t chipotle powder
1 14-oz can diced fired roasted tomatoes
1 1/2 c low-sodium chicken broth
3/4 c lentils
salt
10 cooked shrimp
Heat the olive oil in a soup pot over medium-high heat. Add the carrots, onion, garlic & chorizo. Cook until the onions are translucent. Stir in the bay leaf, paprika and chipotle & cook for 1 minute. Add the tomatoes, chicken broth & lentil. Bring to a boil. Cover & reduce heat to simmer. Let simmer for about 20 minutes, until the lentils are tender. If the stew is a little dry add a little more broth. Test for seasoning & add salt if needed. Stir in shrimp & cook until just heated.
3 servings
What a wonderful combo...a little rustic, little posh, little ethnic...delish!
ReplyDeleteChorizo for me is like bacon for everyone else! Yum!
ReplyDeleteWow that bowl of food looks really comforting.
ReplyDeleteWish i had them now, drool.
I'm always looking for a new things to do with lentils-- this soup looks great.
ReplyDeleteWhat a cool idea to clean out your freezer this way (that was a pun, huh?)!
ReplyDeletelooks incredible- definitely something I would make!
ReplyDeleteyou're just a whiz in the kitchen and that's all there is to it. you impress me every time with your food sense. :)
ReplyDeleteIs there anything better than sausage in stew? No, I think not.
ReplyDeleteThis looks delish.