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Peachy the Magazine

Smoky Shrimp and Chorizo Soup

This recipe is featured in our January 2018 Food + Entertaining article, The Best Soups to Get You Through Winter.

Smoky Shrimp and Chorizo Soup
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Smoky Shrimp and Chorizo Soup

Course: Soups
Servings

8

servings

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.

Notes