Shrimp Chili That's Anything But
- 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
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.