YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 40 minutes
• 1 tablespoon plus 1 teaspoon 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 tomato paste
• 1½ teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
• 1 quart Shrimp Cilantro Broth or Chicken Broth
• 1 pound shrimp, peeled and deveined, and chopped
• 2 tablespoons minced fresh cilantro
• 1 avocado, diced or sliced, for serving
• Chopped fresh cilantro, for garnish
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.
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.
