1 TB Olive Oil
1 lb Chorizo Sausage Links, sliced 3/4-inch thick
1 stalk Celery, thinly sliced
1/4 cup Finely Chopped Onion
1 tsp Minced Garlic
1/4 tsp Smoked Paprika
5 Medium Red Potatoes, peeled and quartered
1 14.5 oz can Fire-Roasted Diced Tomatoes with Garlic
1/2 cup White Wine
1 cup Water
Fresh Chopped Parsley for Garnish
In a large soup pot, over medium-high heat, saute the chorizo in the oil for 4 minutes, until just beginning to brown. Add the celery, onion, garlic and paprika to the pan and cook until the vegetables are tender.
Add the red potatoes, tomatoes, white wine and water to the pot and bring to a boil over high heat. Reduce the heat to a simmer and cook 20 minutes, or until the potatoes are tender.
Remove the pot from the heat, add the shrimp, pushing them gently down into the broth. Cover the pot and let sit for 10 minutes while the shrimp steam. Remove the lid and check to make sure the shrimp are nice and pink, sprinkle with chopped parsley and serve.