Shrimp Mushroom Stew


By Dane Feldman

Photo by Dane Feldman.

Stew in the winter is one of the greatest meals we can consume. It’s hearty, warm, and just a little bit soupy. This week is Selfie Week here on BTR, so I thought it might be fun to do one recipe that can suffice as a week’s worth of dinners for one. I’ve served this stew before at parties, but it’s also perfect just for one. You can store it in single serving containers and reheat it each night.

What you’ll need:
4 lbs shrimp
6 links of Spanish chorizo, chopped
3 cans of small white beans, rinsed and drained
1 box of Pomi, chopped
16 oz baby bella mushrooms, sliced
24 oz chicken broth
2 tbsp garlic, chopped
1 tbsp red pepper flakes
Olive oil

In a large saute pan, heat a tablespoon of olive oil. When the oil is hot, add shrimp in batches and saute until cooked. Set aside in a bowl and cover to keep warm.

Next, saute the chorizo until fat is cooked out and the chorizo is browned. Set this aside as well.

Then, add more olive oil to the pan and stir in the garlic and mushrooms. Cook until the mushrooms are soft and browned. Set the mushrooms aside.

Deglaze the pan with about half of the chicken broth.

Combine the chorizo, mushrooms, beans, tomatoes, and broth in the deglazed pan. Add the red pepper flakes. Then, heat a few tablespoons of olive oil in a Dutch oven.

Continue deglazing with remainder of broth and pour this into the Dutch oven when the oil is hot. Heat until the mixture reaches a boil. Let simmer for 25 minutes.

Let the mixture rest for at least 1-2 hours. When you are ready to serve, add the shrimp to the pot, heat slowly until the stew is hot, and serve.