Shrimp and sausage soup

By stretchina

Ingredients

• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 red potatoes (8 oz.) quartered
• 8 oz. chorizo sausage, sliced 1/2 in. thick
• 1 large cubanelle or italian frying pepper, quartered and sliced (1 cup)
• 1 stalk celery, thinly sliced (1/2 cup)
• 1/2 cup each white wine and water
• 1/4 cup finely chopped onion
• 1/2 tsp. smoked paprika (optional)
• 1/2 tsp. minced garlic
• 1/4 tsp. each salt and dried thyme
• 1 lb. (31 to 40) medium shrimp, peeled and deveined, thawed if frozen

Preparation

Step 1

1. Place all ingredients except shrimp in a 3qt. or larger slow-cooker. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegatables are tender.
2. Turn heat to high. Add shrimp to slow-cooker, pushing them down into soup. Cover and cook on high 15 minuites or until shrimp are just cooked through. Garnish with cilantro, if desired