Paleo Spicy Shrimp and Chorizo Soup

Today I’m SO PUMPED to share a great new recipe with you: Paleo Spicy Shrimp and Chorizo Soup.

This fabulous recipe comes to us from a BRAND NEW cookbook by Simone Miller.

It’s her THIRD book, by the way!

It’s called Paleo Soups and Stews and I’ll tell you all about it after the recipe.  Or, if you like, you can find it on Amazon here. 

Recipe:

Paleo Spicy Shrimp and Chorizo Soup

Ingredients:

1 tablespoon plus 1 teaspoon avocado oil (like this one), 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

1 1/2 teaspoons smoked paprika (like this)

1 teaspoon ground coriander (I like this brand)

1 teaspoon salt (I like this one)

1 28- ounce can or 2 lbs. fresh diced tomatoes

1 quart shrimp cilantro broth (recipe in book) 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

Recipe:

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 6-8 minutes, until the onion is translucent.
2. Add the garlic, three-quarters of the chorizo, the tomato paste, smoked paprika, coriander, and slat and cook for 2 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 saute 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.  Removed from the heat, stir in the minced cilantro, and serve topped with the crispy chorizo, avocado, and chopped cilantro.

Paleo Soups and Stews is the latest cookbook from Simone Miller.

You might recognize her from the wildly popular Zenbelly Cookbook and The New Yiddish Kitchen. 

Simone has a long history cooking in restaurants and particularly specialized in soup-making.  

She’s uniquely qualified to write this book and the results show in the fabulously original and delicious recipes.

This book has over 100 recipes for broths, soups, and stews of all kinds. 

PLUS, it has chapters for stuff to add to your soup like noodles, yogurt and garnishes, and even crusty breads!

The book has directions for stove top methods of preparation and even how to make it in a slow cooker (this is the one I use).   She even shoes you how to make some of the recipes in a pressure cooker!

The book helps you figure out expert pairings with your soups and stews to take them to the next flavor level. 

And helpfully, also included are Special Diet charts at the back of the book to reference recipes that are lower-carb, AIP, egg-free, or nut-free either as written or with small modifications.  

My favorite part is the visual recipe index that makes it easy to flip to the recipe I want.

There’s even a seasonal index to help you cook what’s in season!

The book comes out later this October but if you preorder before the 25th, you can get a FREE gift of bonus recipes just by entering your order number at zenbelly.com/gift.  

So go to Amazon and preorder Paleo Soups and Stews today.  Find it on Amazon here. 

What recipe are you most excited for?  What kinds of soups/stews do you LOVE?