Smoky Shrimp and Chorizo Soup
This recipe is featured in our January 2018 Food + Entertaining article, The Best Soups to Get You Through Winter.
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Ingredients
- 2 pounds medium shrimp, shelled and deveined, shells reserved
- 2 quarts low-sodium chicken broth
- 8 ounces dry chorizo, peeled and thinly sliced
- 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
- freshly ground pepper
- Avocado slices, for garnish
- Garlic-rubbed toasts, for serving
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