Recipes from An Epicurious Lifestyle's kitchen

Smoky Shrimp, Red Snapper and Chorizo Soup

I had some left-over Red Snapper from dinner the other night, and you know how I hate to waste food…so, I looked through my saved recipes and found this one! I added the fish, it didn’t call for it in the recipe, but it made a nice addition to the soup. Anyone who knows Peter, knows, that he would be the first one to tell me if something doesn’t work! ~He loved it!

Smoky Shrimp, Red Snapper and Chorizo Soup

Yield: 8 Servings         Time: 1 HR 45 MIN


2 pounds medium shrimp-shelled and deveined, shells reserved

2 quarts low-sodium chicken broth

8 ounces dry chorizo, peeled and thinly sliced

About 8 ounces of Red Snapper or Tilapia fish

1 large sweet onion, diced

1 large carrot, cut into fine matchsticks

1 garlic clove, minced

1 teaspoon sweet smoked paprika

One 28-ounce can diced tomatoes, drained

1 tablespoon all-purpose flour mixed with 2 tablespoons of water

Salt and freshly ground pepper

Avocado slices, for garnish

Garlic-rubbed toasts, for serving


  1. In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
  2. In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot and add the fish, shrimp broth and bring to a boil.
  3. Simmer over moderate heat for 25 minutes. Stir in the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado. Serve with toasts.

Peter’s Wine Pick: 2010 Buscado, Tempranillo

~Happy Cooking!

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