SHRIMP, WHITE BEAN AND KALE STEW

Shrimp, White Bean and Kale Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for topping
2 links fully cooked Spanish-style chorizo (about 6 ounces total), halved lengthwise and cut into 1/2-inch-thick half-moons
1 onion, chopped
3 cloves garlic, minced
1 small bunch curly kale (about 1 pound), trimmed and chopped
Kosher salt and freshly ground pepper
1 15-ounce can white beans, undrained
1 cup low-sodium chicken broth
2 fresh bay leaves
1/2 baguette or 1 demi baguette, halved lengthwise and cut into pieces
12 ounces peeled and deveined medium shrimp

Steps:

Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 145 milligrams, Sodium 1668 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 39 grams, Sugar 6 grams