Chorizo and Shrimp Soup

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Use shrimp shells to make a quick seafood stock as the base for this piquant, Spanish-inspired soup.

Tags: Intermediate, One Hour, Soups & Stews, Appetizer & Hors d'Oeuvres, Pork, Fish, Vegetables, Stewing, President's Choice Blue Menu
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 26  minutes
Total: 46  minutes

Additional Information

Ingredients

2 onions, chopped
1 pkg (454 g) PC Simply Shrimp - Raw Zipperback Shrimp 31-40 Count, thawed
2 tbsp (25 mL) PC Organics Extra Virgin Olive Oil
1 box (900 mL) PC Organics Chicken Broth - Ready to Use
1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
1 PC Hot Spanish-Style Chorizo Sausage , cut in 1/4-inch (5 mm) thick slices
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn , drained
1 each sweet red and yellow pepper, chopped

Instructions

  1. Peel shrimp, reserving shells and setting shrimp aside. In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; cook shrimp shells until they turn pink and are lightly browned, about 5 minutes. Add chicken broth. Bring to a boil. Reduce heat to simmer, cover and cook for 5 minutes. Strain broth, discarding shells. Set broth aside.
  2. In same saucepan, heat remaining oil over medium heat; cook onions and grinder until soft, about 5 minutes. Stir in chorizo and peppers. Cook, stirring, until peppers are soft, about 5 minutes. Return broth to saucepan. Bring to a boil. Add shrimp and corn. Reduce heat to simmer; cook until shrimp are cooked though, about 2 to 4 minutes.
  3. Ladle soup into six bowls. If desired, garnish with chopped parsley and drizzle with additional olive oil. Serve with PC Baguette, if desired.

 

Chef's Tips

Add cooked rice to soup for a complete meal.

Nutritional Information

Per 1-1/3 cup (325 mL) serving
Calories 240 Cal
Fat 10 g
Sodium 1090 mg
Carbohydrate 16 g
Fibre 2 g
Protein 23 g