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Shrimp and Chorizo Soup
Yield: 6 servings
Ingredients:
1 tablespoon plus 1 teaspoon avocado oil, divided
1 medium onion, diced
1 yellow bell pepper, diced
4 cloves garlic, minced
12 ounces Spanish-style dry-cured chorizo, cut into small dice, divided
1 tablespoon tomato paste
1½ teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon salt
1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
4 cups chicken broth
1 pound shrimp, peeled and deveined, and chopped
2 tablespoons cilantro, minced
1 avocado, sliced
Chopped fresh cilantro
Directions:
Cook onion and bell pepper.
Add the garlic, three-quarters of the chorizo, tomato paste, smoked paprika, coriander, and salt and cook for 1 minute..
Add the tomatoes and cook for 5 minutes.
Add the broth and bring to a simmer.
Cook, uncovered, for 20 minutes.
Cook the remaining chorizo until crispy.
Drain.
Add the shrimp and simmer until just cooked through, 3 to 4 minutes.
Remove from the heat, stir in the cilantro.
Serve topped with the crispy chorizo, avocado, and chopped cilantro.