This recipe for Spicy Shrimp & Chorizo Soup is written by one of my favorite chefs and cookbook authors named Simone Miller based in San Francisco, CA. She’s the brains and beauty behind the blog Zenbelly and author of several cookbooks, including Zenbelly Cookbook, The New Yiddish Kitchen, and, the one I’m sharing from on this post, Paleo Soups & Stews.
Here’s why I think you’ll like this recipe.
This soup is chef proper. You can feel it in every step of the recipe. My favorite part about making this recipe is that I feel like I’ve learned something new at the end of it. Maybe it’s a combination of flavors that inspires. Maybe it’s a method along the way that helped something “click”. We’re all walking our own path here, and yet I still think there’s something in this one for each of us.
Beyond that, I would add that despite how the finished product tastes and looks, the ingredients are readily accessible at regular grocery stores. Accessibility can be a deciding factor for those of us skimming the internet for recipe ideas, so rest assured you are safe on that front with this recipe.
How’d it go for you?
Once you have a chance to try this, comment below with how it went! How would you rate the spice level? Who was eating and how’d they like it? Did anyone grow up with something similar from their childhood? Let’s swap stories in the comments below!
- 1 tbsp avocado oil plus 1 additional tsp, divided
- 1 medium onion diced small
- 3 celery ribs diced small
- 1 red, orange or yellow bell pepper diced small
- 4 cloves garlic sliced
- 12 oz Spanish-style dry-cured chorizo cut into small dice, divided
- 1 tbsp tomato paste
- 1½ tsp smoked paprika
- 1 tsp ground coriander
- 28 oz canned diced tomatoes
- 1 quart chicken broth
- 1 pound shrimp peeled, deveined and chopped
- 1 avocado sliced for serving
- Chopped fresh cilantro to garnish
- 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.
- 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.
- 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.
- 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.
- 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.