Sunday, April 3, 2022

Smoky Shrimp and Chorizo Soup Recipe

Smoky Shrimp and Chorizo Soup Recipe

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!

By Tracey

Smoky Shrimp-and-Chorizo Soup

from Food and Wine


  • 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).

Smoky Shrimp and Chorizo Soup Recipe Rating: 4.5 Diposkan Oleh: Admin