Prep 10 mins
Cook 45 mins
Clamato is very popular in Canada. One of my hubby's favourite drinks is a Bloody Caesar (a Canadian version of a Bloody Mary, made with Clamato juice), so I am always on the lookout for clamato recipes. This is from www.clamato.com
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 potatoes, peeled and diced
- 3 cups Clamato juice
- 3 cups chicken broth
- 8 ounces chorizo sausage, crumbled
- 1 bunch collard greens or 1 bunch kale, shredded
- 1 lb large shrimp, shelled and deveined
- heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes.
- Add Clamato and broth, cover and let simmer for 20 minutes.
- While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve.
- When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes.
- Add shrimp and let heat through.
I had a lot of collards to use up after cleaning out my garden for spring planting. To be honest, I was a little bit skeptical and hesitant about trying this recipe. I'm so glad that I did because I thought this was fabulous! The chorizo gave it a little kick, but not too much. It didn't have a strong collard taste like I thought it would. Thank you for posting. I will definitely make this again next fall!