In a large Dutch oven or pot (7.5-8 qt) over medium high heat, melt the clarified butter. Add the onion and cook, stirring frequently, until translucent and soft, about 2 minutes.  Add the garlic and cook 1 more minute.  

Add the chorizo and stir to combine. Cook until the chorizo is browned, about 5 minutes.  

Add the vinegar and red pepper flakes, stir to combine well, and turn off heat.  Set aside.  

In a separate stock pot, bring chicken stock to a boil over medium high heat. Add the potatoes, stirring occasionally while the stock comes back to a boil. Once boiling, continue to cook for 5 minutes.  Add the green beans and cook for 6 minutes.  Add the carrots and cook until just tender, about 2 minutes. Add the shrimp and cook 3 minutes.   

Meanwhile, remove about 2 Tbsp chicken stock and place in the other large pot with the chorizo to deglaze the pan.  

When the vegetables and shrimp are done cooking, reserving 1 cup of the chicken stock, transfer the remaining contents into the deglazed large pot to combine with the chorizo mixture.  

Using a medium saucepan, combine the reserved chicken stock, the tomato confit, and the crushed tomatoes. Stirring to combine, cook for about 1 minute to bring to heat. Transfer to the other pot, stir to combine, and serve.