Spicy Shrimp and Chorizo Soup
Spicy Shrimp and Chorizo Soup is a main course that serves 4. One serving contains 721 calories, 50g of protein, and 46g of fat. For $5.52 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. 161 person were impressed by this recipe. Head to the store and pick up tomato paste, celery, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Popular Paleo. Overall, this recipe earns an outstanding spoonacular score of 94%. Similar recipes include Spicy Shrimp Chorizo Stew, Spicy Chorizo & Shrimp Rice For 2, and Spicy Chorizo & Shrimp Rice.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 avocado, diced or sliced, for serving
1 tablespoon plus 1 teaspoon avocado oil, divided
1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
3 celery ribs, cut into small dice
1 quart Chicken Broth
12 ounces Spanish-style dry-cured chorizo, cut into small dice, divided
2 tablespoons minced fresh cilantro
Chopped fresh cilantro, for garnish
4 cloves garlic, sliced
1 teaspoon ground coriander
1 medium onion, cut into small dice
1 teaspoon salt
1 pound shrimp, peeled and deveined, and chopped
1½ teaspoons smoked paprika
1 tablespoon tomato paste
1 red, orange, or yellow bell pepper, cut into small dice
Equipment:
pot
paper towels
frying pan
Cooking instruction summary:
Heat 1 tablespoon of the oil in a large, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion, celery, and bell pepper and cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent.Add the garlic, three-quarters of the chorizo, tomato paste, smoked paprika, coriander, and salt and cook for 1 minute, stirring constantly, until very fragrant.Add the tomatoes and cook for 5 minutes to cook the raw taste out.Add the broth and bring to a simmer. Cook, uncovered, for 20 minutes.Meanwhile, in a small saut pan, heat the remaining teaspoon of oil over high heat. When the oil is hot, add the remaining chorizo and cook for 5 minutes, or until crispy. Set aside to drain on paper towels.Taste the soup and add additional smoked paprika, coriander, and salt if needed. Add the shrimp and simmer until just cooked through, 3 to 4 minutes. Remove from the heat, stir in the minced cilantro, and serve topped with the crispy chorizo, avocado, and chopped cilantro.
Step by step:
1. Heat 1 tablespoon of the oil in a large, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion, celery, and bell pepper and cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent.
2. Add the garlic, three-quarters of the chorizo, tomato paste, smoked paprika, coriander, and salt and cook for 1 minute, stirring constantly, until very fragrant.
3. Add the tomatoes and cook for 5 minutes to cook the raw taste out.
4. Add the broth and bring to a simmer. Cook, uncovered, for 20 minutes.Meanwhile, in a small saut pan, heat the remaining teaspoon of oil over high heat. When the oil is hot, add the remaining chorizo and cook for 5 minutes, or until crispy. Set aside to drain on paper towels.Taste the soup and add additional smoked paprika, coriander, and salt if needed.
5. Add the shrimp and simmer until just cooked through, 3 to 4 minutes.
6. Remove from the heat, stir in the minced cilantro, and serve topped with the crispy chorizo, avocado, and chopped cilantro.
Nutrition Information:
covered percent of daily need
