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Smoky Shrimp-and-Chorizo Soup
© Con Poulos

Smoky Shrimp-and-Chorizo Soup

  • ACTIVE: 30 MIN
  1. 2 pounds medium shrimp—shelled and deveined, shells reserved
  2. 2 quarts low-sodium chicken broth
  3. 8 ounces dry chorizo, peeled and thinly sliced
  4. 1 large sweet onion, diced
  5. 1 large carrot, cut into fine matchsticks
  6. 1 garlic clove, minced
  7. 1 teaspoon sweet smoked paprika
  8. One 28-ounce can diced tomatoes, drained
  9. 1 tablespoon all-purpose flour mixed with 2 tablespoons of water
  10. Salt and freshly ground pepper
  11. Avocado slices, for garnish
  12. Garlic-rubbed toasts, for serving
  1. In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
  2. In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes. Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado. Serve with the toasts.

Suggested Pairing

This soup pairs well with an earthy Rioja.



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