Rock Shrimp Chili
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 tablespoons olive oil - divided use
3 large yellow onions, chopped
1 tablespoon minced garlic
1/4 cup diced jalapeño chiles
1 (15-ounce) can diced tomatoes
6 (12-ounce) cans spicy light red chili beans
1 cup ketchup
1 tablespoon dark chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups rock shrimp, cleaned and deveined
4 teaspoons sour cream
4 wedges lime
Fresh cilantro sprigs
Kosher salt and freshly ground black pepper, to taste
- Heat 1 tablespoon vegetable oil in a heavy saucepan over medium-high heat. Add onions, garlic and jalapeño chiles; sauté until just tender. Add tomatoes, chili beans, ketchup and spices; simmer 30 minutes over medium heat.
- Heat remaining olive oil in a skillet; add rock shrimp and sauté until opaque.
- Stir shrimp into chili and heat through. Add salt and pepper to taste.
- Serve in bowls garnished with sour cream, lime juice and cilantro sprigs.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 269; Calories From Fat: 68; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 117mg; Total Carbs: 30g; Protein: 20g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.