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Tuesday, October 14, 2014

Shrimp and Chorizo Soup

For day 14 of Soup Month 2014 we made a Shrimp and Chorizo Soup that combines spicy chorizo sausage with fire-roasted tomatoes and fresh shrimp in a white wine broth.  With just a hint of smoky paprika in the background, the broth really completes the soup beautifully.  A loaf of crusty French bread and a glass of white wine are all that's needed to make this a delicious, hearty meal.

This soup is very easy to prepare and features one of my favorite ingredients, chorizo.  (If you are not a fan of spicy chorizo, you could also substitute a mild kielbasa or Italian sausage.)  After a quick saute, the sausage is cooked along with garlic, onion, potatoes and tomatoes and gently simmered to blend all of the flavors.  The shrimp is added to the soup during the last 10 minutes and dinner is ready.  Enjoy!!

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.

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