Spicy Shrimp & Chorizo Stew

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Spicy Shrimp & Chorizo Stew
  • 4Servings


  • 6 ounces cured chorizo, casings removed, thinly sliced
  • 2 1/2 cups dry white wine
  • 4 cups Arrabbiata Sauce,thawed
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1 bag (5 to 6 oz.) fresh baby spinach
  • EVOO
  • Store-bought garlic bread


In a large pot with a lid, brown the chorizo over medium-high, turning once, about 2 minutes. Add the wine and let the mixture boil 5 minutes. Stir in the sauce; return to a boil. Reduce the heat to medium; add the shrimp. Cover and cook, stirring once, until the shrimp are opaque in the center, 5 minutes. Stir in the spinach to wilt; season with salt and pepper. Divide among shallow bowls, drizzle with oil and serve with the bread.