Rock Shrimp Chili

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Heat remaining olive oil in a skillet; add rock shrimp and sauté until opaque.
3. Stir shrimp into chili and heat through. Add salt and pepper to taste.
4. 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.