Paleo Soups & Stews debuted this fall and showcases incredibly inventive recipes, plus all the sides you’d expect to accompany them. Simone Miller is sharing one of her best recipes from the book, Spicy Shrimp & Chorizo Soup. Two of my favorite ingredients packed into a spicy, sultry broth. It’s incredible. Not too spicy, but certainly enough kick to earn its title.
You’ll find this recipe plus more than 100 others in the full cookbook, available on Amazon Prime for just under $20 (it’s a hardcover). This cookbook nails it:
- More than 100 recipes, including breads, crackers and Paleo pastas
- Indexes organized by season, course, preparation method
- Modifications for AIP, lower-carb, egg-free or nut-free to suit any need
- When a recipe can be prepared using a slow cooker or Instant Pot, a modification is provided.
Here’s one of my favorite quotes about what you can expect from Paleo Soups & Stews:
Paleo Soups and Stews goes beyond the bowl, offering expert preparation tips, accessible ingredients, substitution recommendations, and make-ahead suggestions, along with a drool-worthy full-color photo to accompany each recipe. Whether you prefer stovetop, oven, pressure cooker, or slow cooker or want to mix it up, Miller guides you every step of the way toward achieving the perfect meal.
Enjoy this full recipe shared by Simone Miller: Spicy Shrimp & Chorizo Soup
- 1 tablespoon plus 1 teaspoon avocado oil, 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
- 1½ teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
- 1 quart 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
- 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 to 8 minutes, until the onion is translucent.
- Add the garlic, three-quarters of the chorizo, tomato paste, smoked paprika, coriander, and salt and cook for 1 minute, stirring constantly, until very fragrant.
- Add the tomatoes and cook for 5 minutes to cook the raw taste out.
- Add the broth and bring to a simmer. Cook, uncovered, for 20 minutes.
- Meanwhile, in a small sauté 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.
- 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. Remove from the heat, stir in the minced cilantro, and serve topped with the crispy chorizo, avocado, and chopped cilantro.
For this recipe, as with nearly all soup recipes, I just love using a Dutch oven. So long as the bottom is heavy and the lid fits securely truly any pot will do, however. Here are some other gadgets that might come in handy, depending on your preference. A cookbook holder with cover keeps those pages looking brand new and an avocado slicer might just be the tool you’ve been waiting for your whole life, if handling a sharp knife isn’t your forte. Happy cooking!