This Shrimp and Chouriça Soup is spicy and smoky from the chouriça and full of umami from the shrimp, including homemade shrimp stock.
I made this with chouriça, as opposed to chouriço. The stuffing of chouriça can be similar to chouriço, but chouriça is made specifically from the Bísaro pig. The Bísaro pig is indigenous to Portugal and feed with a mixture of farm crops and chestnuts. I picked up chouriça transmontana, which is from the district of Guarda in the northeast of Portugal at the Spanish border.
This recipe starts with an easy shrimp stock. A good stock is a big starting point to a great soup. Making your own stock is cheaper, and it tastes better. If you want to shorten the time on this recipe, you can buy peeled shrimp and premade seafood stock.
I added piri piri chilis from Uganda; they are pretty hot. With the five piri piri I used, it came out with a mild spiciness. Thai chilis are a good substitute. Adjust peppers as desired.
I used a total of 1 teaspoon of salt to the soup, but I have a high salt tolerance so I suggest you taste it for yourself.
Smoked paprika adds a nice dimension to the dish, but regular paprika will do in a pinch.
Vinho verde is a great wine to use in this recipe, along with serving with it. It’s light and fresh with a high acidity.
Makes 2 servings