SPICY SHRIMP AND CHORIZO SOUP

YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 40 minutes • 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) avocado oil, divided • 1 medium onion, cut into small dice • 3 celery ribs, cut into small dice • 1 red, orange, or yellow bell pepper, cut into small dice • 4 cloves garlic, sliced • 12 ounces Spanish-style dry-cured chorizo, cut into small dice, divided • 1 tablespoon (15 ml) tomato paste • 1½ teaspoons smoked paprika • 1 teaspoon (5 ml) ground coriander • 1 teaspoon (5 ml) salt • 1 (28-ounce) can diced tomatoes or 2 pounds (907 g) fresh tomatoes • 1 quart Shrimp Cilantro Broth or Chicken Broth • 1 pound (454 g) shrimp, peeled and deveined, and chopped • 2 tablespoons (30 ml) minced fresh cilantro • 1 avocado, diced or sliced, for serving • Chopped fresh cilantro, for garnish 1. Heat 1 tablespoon (15 ml) 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. 5. Meanwhile, in a small sauté 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. 6. 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.

• NEW ENGLAND CLAM CHOWDER
• FRENCH ONION SOUP

Spicy shrimp and chorizo soup is a Spanish-inspired bowl where smoky dry-cured chorizo and paprika meet sweet shrimp and a rich tomato base. Crispy chorizo coins are reserved for garnish so every bowl gets a crunch on top. Avocado and fresh cilantro finish the pot with cool, creamy contrast against the heat.

Pro Tips for Success

• Reserve and crisp a quarter of the chorizo separately. It is the garnish that gives every bowl texture — soft chorizo in the soup, crispy coins on top.
• Cook the tomato paste and spices for the full minute of stirring before the tomatoes go in. Blooming the spices in fat is what makes them fragrant rather than dusty.
• Add the shrimp only in the last 3-4 minutes. They go from perfect to rubbery in under a minute, and the residual heat finishes them anyway.
• Use the Shrimp Cilantro Broth from this cookbook if you have it — it doubles down on the seafood flavor and is the tastiest base for this soup.

Frequently Asked Questions

What type of chorizo should I use for this soup?

Spanish-style dry-cured chorizo, which is firm enough to dice. The soft Mexican-style fresh chorizo would dissolve into the broth.

Can I make this soup ahead of time?

Make the base a day ahead but cook the shrimp and crisp the chorizo just before serving. Shrimp suffer most from reheating.

How spicy is this shrimp and chorizo soup?

Moderately smoky rather than fiery. Adjust the smoked paprika and coriander at the end to push the heat up or down to taste.

What can I serve with this soup?

Crusty grain-free bread for dipping, or a simple citrus salad to echo the smoky-sweet flavors in the bowl.