Smoky Shrimp-and-Chorizo Soup

13 Comments
Shrimp & Chorizo Soup
Fall has arrived and it won’t be long before the temperatures start dropping rapidly. It’s only recently that I’ve started to appreciate the comforting nature of a warm bowl of soup on a cold evening so this year I am really looking forward to trying lots of soup recipes. I discovered this one from Food and Wine magazine when Margot posted about it recently. Finding soup recipes that appeal to both Shane and I will be a challenge, but this one seemed like it might fit the bill.
The recipe is simple and fairly quick – the most time-consuming part for me was peeling all of the shrimp. I wasn’t thinking and left the tails on the shrimp, and while I loved the way they looked, I’d probably remove them next time so they’re easier to eat in the soup. Shane and I both thought the soup was delicious! Chorizo isn’t my favorite, but it’d be easy enough to substitute something else (maybe hot Italian sausage or turkey sausage, for a healthier option). The soup reheats well too, which was a bonus because even though I halved the recipe, we still had leftovers. This one will definitely be getting a spot in the soup rotation this fall!

Smoky Shrimp-and-Chorizo Soup

from Food and Wine, October 2009
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 (I omitted)
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 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 (if using).