Shrimp Chili That's Anything But
ROASTED GARLIC PUREE
14 clovegarlic. peeled
1 cheavy olive oil
3 Tbspolive oil
1 1/2 cdiced onion
2 cchicken stock
7 mediumtomatillos, papery skin removed
2 largepoblano peppers, halved, stemmed and seeded
1 largejalpeño pepper, halved, stemmed and seeded
5 smallsweet peppers in assorted colors, halved, stemmed and seeded
1/4 croasted garlic puree
1 1/2 lbmedium shrimp (40 to 50 shrimp), peeled and deveined
2 Tbspchili powder
1 Tbspground cumin
1/2 tspsea salt
1/4 cminced fresh cilantro
·sour cream for serving
·tortilla chips for serving
How to Make Shrimp Chili That's Anything But
- 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.
- Strain the oil, reserving the garlic and use the oil for sautés, salad dressings and marinades.
- Puree the garlic cloves in a food processor until it forms a smooth paste.
- 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.
- For the Shrimp Chili:
Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the olive oil.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until tender.
- Add the broth and bring to a simmer.
- Remove from the heat and place in a blender container.
- Clean the skillet and set it aside.
- Position the oven rack 3 to 4 inches from the heat source and preheat the oven to broil.
- Line a large rimmed baking sheet with aluminum foil.
- Arrange the tomatillos and all of the peppers, skin side up, on the baking sheet.
- Broil for 5 minutes, or until the top halves of the tomatillos are blackened and the pepper skins are blackened.
- 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.
- Place the sweet peppers and red bell pepper in a bowl of ice water and let stand for 10 minutes to loosen the skins.
- Remove the loosened skins from the peppers and place all the peppers and tomatillos in the blender container.
- Add the Roasted Garlic Puree and process until coarsely mixed.
- Pour into a large, heavy saucepan.
- Heat the skillet over medium-high heat and add the remaining tablespoon olive oil.
- Add the shrimp and cook for 3 to 4 minutes, turning constantly, until opaque.
- Remove the shrimp from the skilled and set aside.
- Add the chili powder, cumin and salt to the broth mixture and bring to a boil.
- Lower the heat and simmer for 10 minutes.
- Stir in the cooked shrimp and the cilantro and simmer for 2 to 3 minutes until hot.
- Serve in bowls and top with sour cream and a side of tortilla chips.