Smoky Shrimp-and-Chorizo Soup

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  • Servings: 8

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  • 2 pounds medium shrimp—shelled and deveined, shells reserved
  • 2 quarts low-sodium chicken broth
  • 8 ounces dry chorizo, peeled and thinly sliced
  • 1 large sweet onion, diced
  • 1 large carrot, cut into fine matchsticks
  • 1 garlic clove, minced
  • 1 teaspoon sweet smoked paprika
  • One 28-ounce can diced tomatoes, drained
  • 1 tablespoon all-purpose flour mixed with 2 tablespoons of water
  • Salt and freshly ground pepper
  • Avocado slices, for garnish
  • Garlic-rubbed toasts, for serving

How to make this recipe

  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.

Contributed By Photo © Con Poulos Published October 2009

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