Directions:
- Set a 14-inch saute pan over medium heat and add the olive oil. Season the shrimp with the Essence and add to the pan. Saute for about 1 minute, remove from the pan, set aside on a plate and add the chorizo. Cook the chorizo, stirring occasionally, until most of the fat has rendered, 4 to 5 minutes. Add the shallots and garlic and saute for 1 minute. Add the tomatoes and increase the heat to high. Deglaze the pan with the wine and cook until nearly evaporated, about 2 minutes. Add the tomato fennel broth and kale and cook until the liquid has reduced by half, 7 to 8 minutes. Add the salt and swirl the butter into the sauce. Add the pasta, shrimp, and parsley to the pan and continue to cook until the shrimp are cooked through and everything is heated through, 1 to 2 minutes. Serve in shallow pasta bowls, drizzled with some of the Piri Piri.
- Fennel Tomato Broth:
- Place all ingredients in a 2-quart saucepan and bring to a boil, reduce to a simmer and cook for 1 hour. Stain through a fine mesh sieve. Cool completely, then transfer to an airtight container and refrigerate until needed, up to 1 week in advance.
- Yield: about 1 quart
- Piri Piri:
- In a 1-quart saucepan, combine the olive oil, poblanos, red bell peppers, red pepper flakes, garlic and salt. Bring to a boil and continue to cook until the peppers begin to darken, about 15 minutes. Set aside to cool completely. Transfer to a blender, add kale and puree until very smooth. Transfer to an airtight container and refrigerate if not using immediately. May be made up to 1 week in advance. Return to room temperature before serving.
- Yield: about 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5450.47 Kcal (22820 kJ) | ||
| Calories from fat | 2104.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 233.85g | 360% | |
|---|---|---|---|
| Cholesterol | 1414.25mg | 471% | |
| Sodium | 9276.49mg | 387% | |
| Potassium | 1257.03mg | 27% | |
| Total Carbs | 574.69g | 192% | |
| Sugars | 468.96g | 1876% | |
| Dietary Fiber | 20.69g | 83% | |
| Protein | 232.37g | 465% | |
| Vitamin C | 154mg | 257% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 19.4mg | 108% | |
| Calcium | 214.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 563.55 Kcal (2359 kJ) | ||
| Calories from fat | 217.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 360% | |
|---|---|---|---|
| Cholesterol | 146.22mg | 471% | |
| Sodium | 959.13mg | 387% | |
| Potassium | 129.97mg | 27% | |
| Total Carbs | 59.42g | 192% | |
| Sugars | 48.49g | 1876% | |
| Dietary Fiber | 2.14g | 83% | |
| Protein | 24.03g | 465% | |
| Vitamin C | 15.9mg | 257% | |
| Vitamin A | 0.2mg | 56% | |
| Iron | 2mg | 108% | |
| Calcium | 22.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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