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SPICY SHRIMP AND CHORIZO SOUP – paleo recipe
Stav Kogan

SPICY SHRIMP AND CHORIZO SOUP

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp 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 oz Spanish-style dry-cured chorizo, cut into small dice, divided
  • 1 tbsp tomato paste
  • 1½ teaspoons smoked paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
  • 1 quart Shrimp Cilantro Broth or Chicken Broth
  • 1 lb shrimp, peeled and deveined, and chopped
  • 2 tbsp minced fresh cilantro
  • 1 avocado, diced or sliced, for serving
  • Add the tomatoes and cook for 5 minutes to cook the raw taste out.
  • Add the broth and bring to a simmer. Cook, uncovered, for 20 minutes.

Method
 

  1. Chopped fresh cilantro, for garnish

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