Clamato Caldo Verde
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 potatoes, peeled and diced
- 709.77 ml Clamato juice
- 709.77 ml chicken broth
- 226.79 g chorizo sausage, crumbled
- 1 bunch collard greens or 1 bunch kale, shredded
- 453.59 g large shrimp, shelled and deveined
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>