Recipes Smoky Shrimp-and-Chorizo Soup 4.0 (1,716) Add your rating & review Plus: F&W's Fish and Seafood Cooking Guide More Delicious Shrimp Dishes By Grace Parisi Updated on June 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 8 Ingredients 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 Directions 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. Suggested Pairing This soup pairs well with an earthy Rioja. Rate it Print