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
In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
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.