Dinner: Portuguese Fisherman's Shrimp and Chorizo

This recipe includes fertility superfoods such as:

Kale, Lemon

Health and fertility benefits of Portuguese Fisherman's Shrimp and Chorizo

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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

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