Mexican Shrimp Soup

Ingredients

• 3  bay leaves 
• 0.5 cup chorizo thinly sliced
• 1 pound clams cleaned
• 1 cup cilantro leaves fresh chopped
• 4 cloves garlic minced
• 1 medium bell pepper green seeded chopped
• 1 teaspoon ground cumin 
• 8 servings kosher salt and pepper black freshly ground
• 6  lime wedges for serving
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 0.5 teaspoon paprika 
• 1 cup potatoes chopped
• 1 pound sea scallops cleaned
• 1 pound mexican shrimp deveined cooked peeled
• 2 tablespoons sriracha sauce 
• 1 cup vegetable stock 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
2. In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic.
3. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves.
4. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
5. Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
6. To serve, spoon the soup into bowls and garnish with chopped cilantro.
7. Serve with lime wedges.