Smoky Shrimp-and-Chorizo Soup

• 2 pounds medium shrimpshelled 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 and freshly ground pepper
• Avocado slices, for garnish
• Garlic-rubbed toasts, for serving

1. In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes.
2. Strain the broth and discard the shells.
3. In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes.
4. Using a slotted spoon, transfer the chorizo to a plate.
5. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes.
6. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes.
7. Return the chorizo to the pot, add the shrimp broth and bring to a boil.
8. Simmer over moderate heat for 25 minutes.
9. Stir the flour mixture, whisk it into the soup and boil for 2 minutes.
10. Season with salt and pepper.
11. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes.
12. Ladle the soup into bowls and top with the avocado.
13. Serve with the toasts.

chicken broth, chorizo, sweet onion, carrot, garlic, sweet smoked paprika, tomatoes, water, salt, avocado, garlic

Taken from www.foodandwine.com/recipes/smoky-shrimp-and-chorizo-soup (may not work)