What’s in the Fridge Chorizo and Shrimp Soup

There wasn’t a recipe but I’m going to write down what I did in case I want to do it again!  Although I don’t have many measurements, I’ll do my best!

Chorizo and Shrimp Soup

6 ounces dry cured chorizo sausage, sliced in 1/4 inch rounds

1 can diced tomatoes

Garden Gourmet garlic paste (teaspoon or so, or you can use a teaspoon of minced garlic)

tomato paste (squeezed from a tube, probably a Tablespoon)

smoked sea salt, to taste

chipotle powder, to taste

(if you have neither, try regular sea salt and a smoky paprika, or, a chili powder)

8 ounces frozen, cooked jumbo shrimp, thawed and tails removed

OR 8 ounces raw, deveined jumbo shrimp

(maybe it was a pound, I should check!)

Brown the sausage on each side in a large saucepan over medium heat. Add garlic and stir just until fragrant, about 30 seconds. Pour in the tomatoes and stir in the tomato paste. Add the cooked or raw shrimp and then bring to a boil before lowering to a simmer.  Cover and let the soup simmer to let the flavors meld.

Since I didn’t make this with raw shrimp this time, I’m not sure on the timing. I might actually let the mixture simmer 10 minutes first, them add the raw shrimp at the end for the brief time it takes raw shrimp to cook.