Potato Soup With Spicy Shrimp

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1/2 cup extra-virgin olive oil

4 medium shallots, thinly sliced (1 cup)

Kosher salt

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

One 8-ounce baking potato, peeled and cut into 1-inch cubes

7 cups chicken stock or low-sodium broth

1 1/4 pounds medium shrimp—shelled, deveined and halved horizontally

2 teaspoons Turkish red-pepper paste or harissa

2 scallions, thinly sliced

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