Chorizo and Shrimp Soup

  

  
I am in a smoky mood.  I don't know if that's true or not, but my next two recipes do contain that smoky roasted flavor.  I don't even really like smoky food, but I do very much like Chorizo. For me, this recipe conjures flavors of Spain with its chorizo and seafood.  I had half a link of chorizo in the fridge, which I decided to use up in this recipe.  Sometimes that's the way it goes.  It may be spring and time for peas and asparagus, but your fridge says time to get rid of that item before it's really gone.  I always keep frozen shrimp and recommend you do too.  With all of these ingredients already in your pantry, this fast and easy recipe from Food & Wine makes a great meal any day of the week or time of the year.  Serves 4.
     
Ingredients:
1 lb medium shrimp, shelled with shells reserved
4 cups low-sodium chicken broth
2 tbsp olive oil
4 ounces dry chorizo, peeled and cubed
1 medium yellow onion, diced
1 garlic clove, minced
1/2 tsp sweet paprika
1 can 14-ounce can diced tomatoes, drained
1 tsp corn starch mixed with 1 tsp water
salt/pepper
    
Directions:
In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes.  Strain the broth and discard the shells.  In a soup pot, heat the oil and cook the chorizo over medium heat until browned, about 5 minutes.  Remove the chorizo to a plate.  To the pot, add the onion, paprika and garlic cooking until softened, about 5 minutes.  Add the tomatoes and cook a few minutes.  Return the chorizo and add the broth.  Simmer for 20 minutes.  Stir in the corn starch mixture and simmer to thicken.  Add more starch/water in the same proportion if desired to thicken further.  Add the shrimp and cook a few minutes more until the shrimp just turn pink.  Season with salt and pepper to taste.  Serve.