seafood chili
Another dish my 6 yr old loves to eat. I wish he'd save me some shrimp...
prep time
25 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 4 tablespoons extra virgin olive oil (divided)
- 2/3 cup white onion diced
- 1 - jalapeno seeded,cored and diced
- 2 - stovetop roasted jalapeno's seeded,cored and diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 cup white onion diced
- 1 cup red bell pepper diced
- 1/2 cup diced celery
- 8 ounces fresh tilapia
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 2 cups water
- 2 cups homemade tomato sauce
- 15 ounces can of hominy rinsed and drained
- 16 - mussels scrubbed and rinsed
- 6 ounces fresh bay scallops
- 10 ounces fresh shrimp cleaned, deveined and butterflied
- 2 tablespoons extra virgin oilive oil (divided)
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
How To Make seafood chili
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Step 1THIS IS THE FIRST 5 INGREDIENTS Add 2 TBS( recipe says 4 Tbsp but it's divided) evoo to a small sauce pan and on medium-low heat add jalapeno, onion and sauté for 7 minutes to soften but not brown. Add the roasted jalapeno and sauté for 1 minute. Add the apple cider vinegar and stir for 1 minute, remove from heat. Puree in a food processor.
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Step 2In a 2 quart Dutch oven or soup pot add the remaining 2 Tbps of divided olive oil on a medium to low heat. Add the onion, pepper and celery and sauté 7 minutes or until vegetables become soft but not browned. Push vegetables to the side of the pan and place tilapia in the middle of the pan and sauté for 2 minutes. Break up tilapia by pushing on it with a wooden spoon until tilapia is broken up into little pieces. Add the chili powder, cumin and sauté while mixing for 1 minute. Add the water and turn heat to high and bring to a boil. Add tomato sauce and stir to mix, reduce heat to simmer. Add hominy and simmer for 20 minutes. Add the mussels and cook for another 10 minutes.
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Step 3Meanwhile after adding mussels to chili In a small bowl combine bay scallops and shrimp with 1 Tbps extra virgin olive oil,1 Tbsp of chili powder and 1 Tbsp of sweet paprika and mix to coat evenly. Add 1 TBS. of extra virgin olive oil to a large skillet on medium heat and allow temperature to come up (about 1 minute. Add the scallops and shrimp and saute for 3 minutes stirring occasionally. Add shrimp and scallops to chili pot and stir for 1 minute. Serve immediately.
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