Shrimp and Chorizo Stew

Sausage and seafood in a   one-pot  dinner  in less than 30 minutes, delicious!  Potatoes are pretty much nonexistent  at our house,  so I replace them  with extra kale and shrimp, and the calorie and carb   count drop dramatically.    Be sure to buy Spanish chorizo, not Mexican ~  they are very different in both taste and texture. And don't use bulk  chorizo.

Heat  1/4 c  EV  olive oil  in a Dutch oven- size -pan over medium heat. Add 1 large  diced Spanish onion, 4 cloves  peeled & smashed garlic, & cook til golden, about 15 minutes.  Add 4 oz  sliced Spanish chorizo, casings removed.  2 tsp smoked paprika, 1 tsp kosher salt.  Cook til the oil turns deep red, about 2 minutes.  Add  1 c.  roughly chopped canned whole plum tomatoes, ( reserve the juice) 2 bay leaves, 1/4 tsp each thyme and oregano.  Cook 1 minute.

Add 1 lb russet potatoes, peeled, in 1" chunks, 2 c. water, the reserved tomato juice and 1 tsp kosher salt. Bring to a boil then reduce heat, cover & simmer til potatoes are almost tender, about 15 minutes.  Add  1 bunch kale, stems removed and leaves roughly chopped.  Cook about 10 minutes, til both the potatoes and kale are tender. Stir in 1 lb medium  raw shrimp, peeled and deveined..Simmer just til they curl and turn pink, about 4 minutes,  Discard the bay leaves before serving.   Great with crusty bread for mopping up the broth.