Wednesday, September 30, 2009
" SHRIMP AND SAUSAGE SOUP "
1 can ( 14.5 oz ) fired roasted diced tomatoes
4 red potatoes , quartered
8 oz chorizo sausage, sliced 1/2 inch thick
1 large bell pepper or 2 anaheim peppers ( 1 cup )
1 stalk celery, thinly sliced ( 1/2 cup )
1/2 cup each of white wine and water
1/4 cup onion, finely chopped
1/2 teaspoon smoked paprika ( optional )
1/2 teaspoon teaspoon minced garlic
1/4 teaspoon salt
1.4 teaspoon thyme
1 lb ( 30 to 40 ) medium shrimp, peeled and deveined, thawed if frozen
Place all ingredients except shrimp in a 3 qt or large slow cooker. Gently stir well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegetables are tender.
Turn heat to high. Add shrimp to slow cooker, pushing them down into soup. Cover and let cook on high for 15 minutes or until shrimp are just cooked through. Garnish with cilantro, if desired.