Ingredients for Portuguese Shrimp And Sausage Soup
- Diced Tomatoes
- Red Potatoes
- Chorizo Sausage
- Pepper
- Celery
- White Wine
- Water
- Onion
- Smoked Paprika
- Garlic
- Salt
- Thyme
- Medium Shrimp
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How to Make Portuguese Shrimp And Sausage Soup
- In your slow cooker, combine 1 tbsp olive oil, 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 8 oz chorizo sausage (sliced), 4 cups chicken broth, 1 (14.5 oz) can diced tomatoes (undrained), 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional), and 1 bay leaf.
- Gently stir until all vegetables and sausage are well coated in the broth.
- Cover and cook on low for 6-9 hours, or until the vegetables are tender. (Cooking time may vary depending on your slow cooker)
- Stir in 1 lb large shrimp (peeled and deveined). Gently push the shrimp under the surface of the liquid.
- Cover and cook on high for 10-15 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- Remove the bay leaf. Taste and adjust seasonings as needed. Garnish generously with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
28g
Fat
44g
Carbs
20g
