Ingredients

• 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
• 2 cups water
• 2 tablespoons olive oil
• 1 cup chopped potato
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 1/2 cup chorizo, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 3 bay leaves
• Kosher salt and freshly ground black pepper
• 1 cup vegetable stock
• 2 tablespoons sriracha sauce
• 1 pound clams, cleaned, de-gritted
• 1 pound sea scallops, cleaned
• 1 cup chopped fresh cilantro leaves
• 6 lime wedges, for serving

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Instructions

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. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. 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.
3. Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
4. To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.