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–+ servings
shrimp, fennel, and sausage soup in a white bowl

Shrimp and Chorizo Soup

Quick and comforting Spanish-inspired shrimp and chorizo soup that's highly flavored and filling for a main dish soup option.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Soup
Cuisine: Spanish
Servings: 3 people
Calories: 458kcal
Author: Marwin Brown

Ingredients

  • 1 tablespoon olive oil
  • 8 oz spanish chorizo thinly sliced
  • 1 bulb fennel thinly sliced
  • 2 cloves garlic
  • 28 oz whole peeled tomatoes plus juice
  • ¾ cup dry white wine
  • ½ lb peel and deveined shrimp
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh tarragon chopped
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 3 threads saffron

Instructions

Step 1 Mix the Spiices

  • Pre-mix the spices and dried herbs together except for the saffron threads.

Step 2 Prepare the Soup

  • Pre-heat dutch oven on medium heat. Add olive oil then saute the chorizo sausage for 2-3 minutes.
  • Reduce heat, add fennel and garlic, and cook another 3-4 minutes. Season as you go using half of the spice mix.
  • Add the crushed tomatoes to the pan along with its juices. Add the wine and saffron, then bring everything to a boil to cook off the alcohol. Reduce to a simmer, add the remaining spices, and allow the flavors time (4-5 minutes) to concentrate a bit.
  • During the last 3-4 minutes of cooking add the shrimp, give everything a quick stir, cover and let simmer.

Step 3 Finish the Soup

  • Remove the pot from heat. Stir in the vinegar and the tarragon. Allow to sit about 2-3 minutes before serving.

Video

Notes

Build layers of flavor slowly. Don't rush and add all the ingredients simultaneously.
Slice the sausage as uniformly as possible so they all cook at pretty much the same pace. This is meant to be a quick recipe so slice the chorizo thinly for faster even cooking.
Slice the fennel thinly. Fennel has a bitter taste until you cook the bitterness away. Thinner slices will cook faster and thus get rid of the bitterness.
Saffron is not cheap so don't be heavy-handed with the sprinkling. Plus a little goes a long way, so there is no need to use too much. Saffron used to be fairly inaccessible, but times have changed here recently and you can now find it in many different grocery store formats. Quality does vary depending on the source.
The chorizo will release quite a bit of fat into the dish. The acidic tomatoes will help break things up, but don't forget the red wine vinegar as somewhat of a finishing step. It will also help cut through the fatty sausage and help the soup open up overall.
Shrimp cooks fast so don't add too early. Otherwise, you'll overcook it and end up with chewy, rubbery shrimp which is not enjoyable at all.
Other seafood items like cod or mussels work well with this dish.
Serve this shrimp and chorizo soup as a main dish alongside broccolini, cucumber salad, or a rice dish.

Nutrition

Serving: 3g | Calories: 458kcal | Carbohydrates: 21g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1808mg | Potassium: 1186mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1130IU | Vitamin C: 37mg | Calcium: 217mg | Iron: 7mg
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