Shrimp, White Bean, and Kale Stew

This shrimp, white bean, and kale stew is one of the tastiest ways to enjoy kale while pulling together a quick and easy seafood stew. 

 

Take advantage of some easy and nutritious ingredients to create this shrimp and kale stew dinner for four in less than 45 minutes. 

This stew can be either be translated into a weekend elegant meal or into the perfect quick and easy weekday dinner... and it goes perfectly with wine or beer! 

Ingredient Notes:

For the shrimp, I like to buy one pound bags of frozen shell on extra large shrimp. Most shrimp at your fish counter has been previously frozen (unless you actually live in an area where shrimp is freshly caught), so, to me, the shrimp that is frozen on the docks is actually fresher. 

Plus, I love saving the shells from the shrimp for making stock. While I'm making this stew, I've got a pot of the shells simmering on the back of the stove. That stuff is gold! 

This recipe also calls for Spanish chorizo. If you can't find it, you can substitute another fully cooked sausage such as andouille, kielbasa, linguiça, or even salami. Mexican chorizo is raw and will not work with this recipe. 

For the kale, I used curly kale, but if you'd prefer a milder taste, Tuscan kale would work just fine. In either case, be sure to remove the stems. If you'd like a softer and milder green, feel free to substitute spinach. 

For the onion in this stew, you could also substitute a couple of leeks or a combination shallots and sliced celery. 

For the beans, I used a can of Simple Truth organic cannellini beans from Ralph's (Kroger) because of the low sodium. If you cannot find a low sodium version, just rinse the beans and then add more broth to substitute. 

To Make this Stew:

First, cook the sausage in a little bit of olive oil until just slightly browned. 

Next, add the onion and some garlic and continue to cook everything for about five minutes. Add the kale and some salt and pepper and let the kale wilt in the covered pot for about three minutes. 

After that, add the beans and some broth (along with some bay leaves) and simmer the mixture for a few minutes. 

Finally, add the shrimp and let it cook through for about three minutes. 

What to Serve with this Stew:

This stew is incredible with cheesy garlic bread. Brush some sourdough or baguette slices on both sides with olive oil and toast them until they are crispy. 

Next, sprinkle them with Romano cheese (Parmesan would work just as well) and garlic powder (or mix the cheese with minced garlic), and toast them. Dip them (generously) into the hot broth for a delicious treat. 

True confession: I had some of this stew for leftovers and actually made more cheesy garlic bread to go with it. I pretty much used the bread as a spoon. So good. 

This stew, the cheesy garlic bread, and a tasty tomato salad along with a glass of wine is the perfect weeknight dinner. 

You May Also Like:

Scandinavian Style Fish and Potato Soup

Creamy Crab Soup

Portuguese Fish Stew

Corn Soup with Sea Scallops

Welcome to this month's Fish Friday Foodies. This month, we are making fish stews. Be sure to check out everyone's stews:

• Food Lust People Love: Malaysian-style Curry Laksa 
• Karen’s Kitchen Stories:  Shrimp, White Bean, and Kale Stew 
• Palatable Pastime: Shrimp and Crab Gumbo 
• Sneha’s Recipe: Seer Fish/Surmai Kujit- East Indian 
• A Day in the Life on the Farm: Sausage and Halibut One Pot Stew

Shrimp, White Bean, and Kale Stew

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This shrimp, white bean, and kale stew is one of the tastiest ways to enjoy kale while pulling together a quick and easy seafood stew.

Ingredients

• 3 tablespoons olive oil
• 6 ounces Spanish-style chorizo, cut in half lengthwise and then cut into 1/2 inch pieces.
• 1 onion, chopped
• 3 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1 small bunch of curly kale (about 3/4 pound) stems removed and chopped
• Salt and pepper
• 1 15-ounce can white beans, unrinsed
• 1 15-ounce can low sodium chicken broth
• 1/2 cup water
• 2 bay leaves
• 12 ounces peeled and deveined large shrimp, cut into one-inch pieces and seasoned with salt and pepper

Instructions

1. In a 4 to 6 quart saucepan, heat the olive oil over medium low heat. Add the sausage and cook for 3 to 5 minutes.
2. Add the onion and the garlic and cook for an additional 5 minutes.
3. Add the kale, sprinkle with salt and pepper, cover, and let cook to wilt for 5 minutes.
4. Add the beans, broth, and water, and bay leaves. Bring the pan to a boil, reduce the heat to a simmer, and cook uncovered for 5 minutes.
5. Add the seasoned shrimp, cover the pan, and simmer for three minutes.
6. Remove the bay leaves and serve.

Nutrition Facts

Calories

378.4

Fat (grams)

21.84

Sat. Fat (grams)

5.59

Carbs (grams)

28.6

Fiber (grams)

6.96

Net carbs

21.63

Sugar (grams)

1.9

Protein (grams)

18.06

Cholesterol (grams)

26.58

https://www.karenskitchenstories.com/2022/10/shrimp-white-bean-and-kale-stew.html

Karen's Kitchen Stories

Shrimp,

Stew, seafood

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Recipe adapted from Food Network Magazine, March 2020.