Creamy white beans, garlicky shrimp, spicy Spanish chorizo and plenty of vegetables are married together in a flavourful tomato sauce. This is a simple and comforting meal that just needs some crusty bread on the side for sopping up all of that delicious sauce left in the bottom of the bowls. Of course, you could serve it with steamed rice or buttered noodles as well. The creaminess of the white beans is a lovely contrast to the tender vegetables and shrimp, as well as the chewiness of the sausage. If you don’t have chorizo feel free to substitute any smoked sausage, or even bacon. Hearty and nourishing, this stew ticks all of the comfort food boxes!
- 4 Tbsp olive oil, divided
- 340 g large shrimp, peeled and deveined (tales on, optional)
- 125 g sliced Spanish chorizo sausage
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp chili flakes
- 1 bay leaf
- 3 Tbsp tomato paste
- 1/2 cup dry white wine (or chicken broth)
- 2 cans (540 mL/19 oz) white kidney beans or cannellini beans
- 1 1/2 cup chopped Roma tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, chopped
- 1/2 cup reduced sodium chicken broth
- 4 cups chopped Swiss chard, spinach or kale
- 2 Tbsp chopped flat leaf parsley
- salt and pepper, to taste
- crusty bread, for serving
Place the shrimp, half of the olive oil, half of the garlic, half of the smoked paprika and half of the oregano in a medium bowl. Season generously with salt and pepper.
Heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and the onion. Cook until the chorizo starts to crisp up, about 2 -3 minutes. Str in the celery, remaining garlic, paprika, oregano, chili flakes and bay leaf. Season generously with salt and pepper. Cook for another couple of minutes until the garlic is fragrant. Stir in the tomato paste. Cook for a minute or two, just to coat the vegetables.
Stir in the white wine and deglaze the pan, scraping up any browned bits from the bottom of the pan. Cook for one more minute, then stir in the white beans, chopped tomatoes, corn, red pepper and chicken broth. Increase the heat to medium-high. Bring to a boil, then turn the heat down to low and simmer, uncovered, for 5 minutes, stirring occasionally. Add the swiss chard and simmer for5 more minutes, stirring occasionally. The sauce should be reduced and thickened.
Stir in the shrimp and cook for 3-5 more minutes, until the shrimp are pink and cooked through. Stir in the chopped parsley and season to taste with salt and pepper.
Divide into bowls and serve with crusty bread. Leftovers will keep in the refrigerator for up to 4 days.