Shrimp Chili That's Anything But
Texans luv their shrimp and will take it any way we can get it! When I came across this recipe on the Tupelo Honey Café recipes website I knew that I had to make it. They are right this chili is anything but chili. Loaded with shrimp, peppers and tomatillos, the flavor is unbelievable. If you want a really good seafood dish, then this is for you.
- 14 clove
- garlic. peeled
- 1 c
- heavy olive oil
- 3 Tbsp
- olive oil
- 1 1/2 c
- diced onion
- 2 c
- chicken stock
- 7 medium
- tomatillos, papery skin removed
- 2 large
- poblano peppers, halved, stemmed and seeded
- 1 large
- jalpeño pepper, halved, stemmed and seeded
- 5 small
- sweet peppers in assorted colors, halved, stemmed and seeded
- 1/4 c
- roasted garlic puree
- 1 1/2 lb
- medium shrimp (40 to 50 shrimp), peeled and deveined
- 2 Tbsp
- chili powder
- 1 Tbsp
- ground cumin
- 1/2 tsp
- sea salt
- 1/4 c
- minced fresh cilantro
- sour cream for serving
- tortilla chips for serving
ROASTED GARLIC PUREE
1For 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.
2Strain the oil, reserving the garlic and use the oil for sautés, salad dressings and marinades.
3Puree the garlic cloves in a food processor until it forms a smooth paste.
4Refrigerate 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.
5For the Shrimp Chili:
Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the olive oil.
6Add the onion and cook for 4 to 5 minutes, stirring occasionally, until tender.
7Add the broth and bring to a simmer.
8Remove from the heat and place in a blender container.
9Clean the skillet and set it aside.
10Position the oven rack 3 to 4 inches from the heat source and preheat the oven to broil.
11Line a large rimmed baking sheet with aluminum foil.
12Arrange the tomatillos and all of the peppers, skin side up, on the baking sheet.
13Broil for 5 minutes, or until the top halves of the tomatillos are blackened and the pepper skins are blackened.
14Place 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.
15Place the sweet peppers and red bell pepper in a bowl of ice water and let stand for 10 minutes to loosen the skins.
16Remove the loosened skins from the peppers and place all the peppers and tomatillos in the blender container.
17Add the Roasted Garlic Puree and process until coarsely mixed.
18Pour into a large, heavy saucepan.
19Heat the skillet over medium-high heat and add the remaining tablespoon olive oil.
20Add the shrimp and cook for 3 to 4 minutes, turning constantly, until opaque.
21Remove the shrimp from the skilled and set aside.
22Add the chili powder, cumin and salt to the broth mixture and bring to a boil.
23Lower the heat and simmer for 10 minutes.
24Stir in the cooked shrimp and the cilantro and simmer for 2 to 3 minutes until hot.
25Serve in bowls and top with sour cream and a side of tortilla chips.