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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.


☆☆☆☆☆ 0 votes

Serves 4 to 6
40 Min
30 Min
Stove Top



  • 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


  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.
  2. Strain the oil, reserving the garlic and use the oil for sautés, salad dressings and marinades.
  3. Puree the garlic cloves in a food processor until it forms a smooth paste.
  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.
  5. For the Shrimp Chili:
    Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the olive oil.
  6. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until tender.
  7. Add the broth and bring to a simmer.
  8. Remove from the heat and place in a blender container.
  9. Clean the skillet and set it aside.
  10. Position the oven rack 3 to 4 inches from the heat source and preheat the oven to broil.
  11. Line a large rimmed baking sheet with aluminum foil.
  12. Arrange the tomatillos and all of the peppers, skin side up, on the baking sheet.
  13. Broil for 5 minutes, or until the top halves of the tomatillos are blackened and the pepper skins are blackened.
  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.
  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.
  16. Remove the loosened skins from the peppers and place all the peppers and tomatillos in the blender container.
  17. Add the Roasted Garlic Puree and process until coarsely mixed.
  18. Pour into a large, heavy saucepan.
  19. Heat the skillet over medium-high heat and add the remaining tablespoon olive oil.
  20. Add the shrimp and cook for 3 to 4 minutes, turning constantly, until opaque.
  21. Remove the shrimp from the skilled and set aside.
  22. Add the chili powder, cumin and salt to the broth mixture and bring to a boil.
  23. Lower the heat and simmer for 10 minutes.
  24. Stir in the cooked shrimp and the cilantro and simmer for 2 to 3 minutes until hot.
  25. Serve 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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