Food Recipes Shrimp and Chorizo Stew 1 Review This quick and easy dinner takes its cues from Spain—there’s smoky chorizo, earthy fennel seeds, and juicy tomatoes in the delicious broth. Into this flavorful mixture you’ll add fiber-rich chickpeas and juicy shrimp. Broiled, garlic-rubbed baguette allows you to sop up the juices. To make this meal even more filling, serve over rice or pasta. It’s a deceptively easy meal with impressive presentation, especially given that it comes together from pantry ingredients. Enjoy al fresco with a glass of light white wine. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on October 2, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 5 cloves garlic 2 ounces dry-cured Spanish chorizo, chopped (about ½ cup) ¼ cup olive oil, divided ½ teaspoon fennel seeds 1 15-oz. can no-salt-added chickpeas, drained and rinsed 3 cups cherry tomatoes ⅓ cup dry white wine ½ teaspoon kosher salt 1 ½ pounds peeled, deveined, tails-off large shrimp ½ cup torn fresh basil leaves 1 6-oz. baguette, split lengthwise Crushed red pepper, for serving, optional Directions Thinly slice 4 cloves of garlic. Cook chorizo and 2 tablespoons oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, tomatoes, wine, and salt, and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup of water. Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil. Preheat broiler with rack 6 inches from heat. Brush cut sides of baguette with remaining 2 tablespoons oil. Place baguette, cut sides up, directly on oven rack or on a baking sheet. Broil until baguette is browned and toasted for about 2 minutes. Remove from oven. Rub cut sides of baguette with remaining 1 clove of garlic. Cut each baguette piece in half crosswise. Serve shrimp mixture with toasted baguette and crushed red pepper, if using. Print Nutrition Facts (per serving) 596 Calories 23g Fat 54g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 596 % Daily Value * Total Fat 23g 29% Cholesterol 226mg 75% Sodium 1016mg 44% Total Carbohydrate 54g 20% Total Sugars 4g Protein 40g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.