Shrimp Chili That's Anything But

Raven Higheagle


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.


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Serves 4 to 6
40 Min
30 Min
Stove Top


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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

How to Make Shrimp Chili That's Anything But


  • 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.

Printable Recipe Card

About Shrimp Chili That's Anything But

Course/Dish: Chips, Chili, Seafood
Main Ingredient: Seafood
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy

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