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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.