Emeril's Portuguese Shrimp and Pasta

Ingredients

• 3 tablespoons olive oil
• 1 pound large shrimp
• peeled and deveined
• 2 teaspoons Essence
• recipe follows
• 1/4 pound chorizo
• thinly sliced
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1 1/2 cups peeled
• seeded
• and finely chopped tomatoes
• 1 cup dry white wine
• 3 cups Fennel Tomato Broth
• recipe follows
• 1/2 pound kale
• blanched and roughly chopped
• 1 teaspoon salt
• 2 tablespoons butter
• at room temperature
• 1 pound homemade
• or dry pasta
• cooked al dente
• 1 tablespoon chopped fresh parsley leaves
• 1/4 cup Piri Piri
• recipe follows
• 1 quart shrimp stock
• 2 cups roughly chopped tomato
• 1/2 bulb fennel
• thinly sliced
• 2 teaspoons tomato paste
• 1 teaspoon fennel seeds
• 1 cup olive oil
• 2 fresh poblano peppers
• stemmed and seeded
• 3/4 cup chopped red bell pepper
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon thinly sliced garlic
• 1 teaspoon salt
• 1 cup fresh kale

Instructions

1. Set a 14-inch saute pan over medium heat and add the olive oil.
2. Season the shrimp with the Essence and add to the pan.
3. Saute for about 1 minute, remove from the pan, set aside on a plate and add the chorizo.
4. Cook the chorizo, stirring occasionally, until most of the fat has rendered, 4 to 5 minutes.
5. Add the shallots and garlic and saute for 1 minute.
6. Add the tomatoes and increase the heat to high.
7. Deglaze the pan with the wine and cook until nearly evaporated, about 2 minutes.
8. Add the tomato fennel broth and kale and cook until the liquid has reduced by half, 7 to 8 minutes.
9. Add the salt and swirl the butter into the sauce.
10. 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.
11. Serve in shallow pasta bowls, drizzled with some of the Piri Piri.
12. Place all ingredients in a 2-quart saucepan and bring to a boil, reduce to a simmer and cook for 1 hour.
13. Stain through a fine mesh sieve.
14. Cool completely, then transfer to an airtight container and refrigerate until needed, up to 1 week in advance.
15. Yield: about 1 quart
16. In a 1-quart saucepan, combine the olive oil, poblanos, red bell peppers, red pepper flakes, garlic and salt.
17. Bring to a boil and continue to cook until the peppers begin to darken, about 15 minutes.
18. Set aside to cool completely.
19. Transfer to a blender, add kale and puree until very smooth.
20. Transfer to an airtight container and refrigerate if not using immediately.
21. May be made up to 1 week in advance.
22. Return to room temperature before serving.
23. Yield: about 1 cup