Portuguese kale stew with shrimp

Ingredients for 3 servings:

• 1 ½ onions
• 1 garlic clove(s)
• 80 g chorizo, soft
• 600 g potatoes
• 3 tbsp olive oil
• 1 tsp cumin
• 600 ml vegetable stock
• 1 organic lemon(s)
• 200 g kale
• 1 Piri-Piri, pickled
• 200 g shrimp(s), without head and shell
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

tastes like vacation

Peel the onions and garlic and dice finely. Dice or slice the chorizo. Peel the potatoes and cut them into approximately 1 x 1 cm cubes. Heat 2 tablespoons of olive oil in a saucepan. Sauté the onions until translucent. Add the garlic and chorizo ​​and fry for 2 minutes. Add the cumin, diced potatoes, and vegetable stock, bring to a boil, and simmer over medium heat for 20 minutes. Meanwhile, trim the kale, wash it thoroughly, drain it, and cut or tear it into fine strips. This also works with frozen kale; simply cut it into strips. Rinse the lemon with hot water, dry it, and finely grate the zest. Drain the piri-piri, chop it finely, and mix with the remaining oil and the lemon zest. Purée the soup slightly with an immersion blender to make it more creamy. However, there should still be some potato and chorizo ​​pieces left in the stew! Add the kale to the stew and simmer for another 10 minutes over medium heat. Rinse the shrimp, pat dry, and add to the stew. Bring everything back to a boil, simmer for another 2 minutes, and season with salt and pepper. Serve the lemon-piri-piri oil mixture with the stew, so everyone can adjust the spiciness of their portion.