Friday, January 8, 2016

Spicy Shrimp White Bean Chili with Spicy Cilantro Sauce



1 lb extra large Gulf Shrimp, butterflied (peeled and deveined) Reserve shells
1 tsp chili powder
salt and pepper, to taste
2 cups water
4 TBS olive oil
2 cups onions, chopped fine
2 cups celery, chopped fine
2 large garlic cloves, chopped
2 TBS chili peppers
2 TBS butter
2 cans Bush's White Chili Beans
1 can creamed corn
1 cup green enchilada sauce
1 envelope taco seasoning
1 cup cilantro, chopped

Spicy Cilantro Sauce:
2 TBS Jalapeno peppers, chopped
1 TBS chili peppers, chopped
1/4 cup enchilada sauce
2 cups cilantro
1/2 cup sour cream
2 cloves garlic
juice from 1 lime
1/8 tsp salt
2 TBS olive oil
1 TBS cider vinegar

1.  Sprinkle clean, peeled shrimp with chili powder, salt and pepper on both sides.  Place shells in small pot with 2 cups of water.  Simmer for 15-20 mins.  Let sit until ready to use.   Strain.
2.  In large skillet heat oil on med/high.  Add onions and celery.  Saute, stirring for approx. 15 mins or until soft.  Add garlic, chili peppers and butter.  Stir.  Add shrimp and saute for 2-3 mins on each side, or until they turn pink.  Remove from skillet, cover to keep warm.  
3.  Add beans, corn, enchilada sauce, taco seasoning, cilantro and shrimp broth.  Stir and cook for 10 mins.  Lower temperature to med/low and simmer for additional 10 mins.  
4.  While chili and simmering add all ingredients of Spicy Cilantro Sauce to medium food processor.  Puree for about 1 min to combine well.  
5.  Serve chili with shrimp and drizzle of Spicy Cilantro Sauce.  Garnish with cilantro leaves.
Serves 4-6 people

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