shrimp chili that's anything but

How To Make shrimp chili that's anything but

• Step 1
  For the garlic puree: Simmer 14 garlic cloves over medium heat in 1 cup heavy olive oil in a saucepan for about 20 minutes or until the garlic turns brown.
• Step 2
  Strain the oil, reserving the garlic and use the oil for sautés, salad dressings and marinades.
• Step 3
  Puree the garlic cloves in a food processor until it forms a smooth paste.
• Step 4
  Refrigerate in an airtight container or mason jar for up to two weeks. Place oil in a mason jar and keep in the pantry or refrigerator.
• Step 5
  For the Shrimp Chili: Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the olive oil.
• Step 6
  Add the onion and cook for 4 to 5 minutes, stirring occasionally, until tender.
• Step 7
  Add the broth and bring to a simmer.
• Step 8
  Remove from the heat and place in a blender container.
• Step 9
  Clean the skillet and set it aside.
• Step 10
  Position the oven rack 3 to 4 inches from the heat source and preheat the oven to broil.
• Step 11
  Line a large rimmed baking sheet with aluminum foil.
• Step 12
  Arrange the tomatillos and all of the peppers, skin side up, on the baking sheet.
• Step 13
  Broil for 5 minutes, or until the top halves of the tomatillos are blackened and the pepper skins are blackened.
• Step 14
  Place the tomatillos and hot peppers (poblano and jalapeño) in a bowl and cover tightly with plastic wrap, allowing them to steam for an additional 10 minutes.
• Step 15
  Place the sweet peppers and red bell pepper in a bowl of ice water and let stand for 10 minutes to loosen the skins.
• Step 16
  Remove the loosened skins from the peppers and place all the peppers and tomatillos in the blender container.
• Step 17
  Add the Roasted Garlic Puree and process until coarsely mixed.
• Step 18
  Pour into a large, heavy saucepan.
• Step 19
  Heat the skillet over medium-high heat and add the remaining tablespoon olive oil.
• Step 20
  Add the shrimp and cook for 3 to 4 minutes, turning constantly, until opaque.
• Step 21
  Remove the shrimp from the skilled and set aside.
• Step 22
  Add the chili powder, cumin and salt to the broth mixture and bring to a boil.
• Step 23
  Lower the heat and simmer for 10 minutes.
• Step 24
  Stir in the cooked shrimp and the cilantro and simmer for 2 to 3 minutes until hot.
• Step 25
  Serve in bowls and top with sour cream and a side of tortilla chips.
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