Portuguese Fisherman's Shrimp and Chorizo

• 1 tablespoon extra-virgin olive oil
• 8 ounces chorizo, casing removed and chopped
• 1 starchy potato, peeled and chopped
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 3 to 4 cloves garlic, chopped or thinly sliced
• 1 Fresno or Holland pepper, thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 bay leaf
• 1 small bunch flat-leaf kale, leaves stripped and chopped
• Freshly grated nutmeg
• 1 (15-ounce) can chick peas, drained
• 1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
• 3 cups chicken stock
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds medium shrimp, deveined and stemmed
• Juice of 1 lemon
• Portuguese rolls, for serving

1. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes.
2. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes.
3. Wilt in the kale and season with a little nutmeg.
4. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary.
5. Cool and store for make-ahead meal.
6. Heat the chorizo and vegetable sauce base to a low boil, when ready to serve.
7. Add the shrimp and cook until pink and firm.
8. Add the juice of 1 lemon and turn off the heat.
9. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

extravirgin olive oil, chorizo, starchy, onion, carrot, garlic, pepper, thyme, bay leaf, flatleaf kale, nutmeg, chick peas, tomatoes, chicken stock, kosher salt, shrimp, lemon, portuguese rolls

Taken from www.foodnetwork.com/recipes/rachael-ray/portuguese-fishermans-shrimp-and-chorizo-recipe.html (may not work)