Smoked Paprika Shrimp Soup

1 tablespoon olive oil

1 onion, diced

3 carrots, scraped and diced

2 ribs celery, diced

1 clove garlic, minced

1 1/2 teaspoons smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

couple shakes cayenne pepper, optional

2 32-oz cartons chicken broth (8 cups)

2 cups water

1 pound medium shrimp, peeled & tails removed

diced avocado, optional


1. Heat the olive oil in a large pot. Add the onion, carrots, celery, and garlic, and cook, stirring often, until the vegetables are softened and starting to brown, about 5 minutes. Add the smoked paprika, oregano, thyme, and cayenne pepper (optional), and cook, stirring often, for 3 minutes.


2. Add the chicken broth and water, scraping up any browned bits on the bottom of the pot. Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and cook, partially covered for 10 minutes. Remove from the heat.


3. Stir in the shrimp and let it sit in the hot soup until it's no longer pink, about 3 minutes (don't simmer the soup with the shrimp in it). Serve with avocado if desired.


Makes 6-8 servings.

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