Shrimp Chili

So apparently it has been the month of chili/slow cooker recipes. I didn’t realize it until now, but this month I have posted a Harvest Chili and French Canadian Boiled Dinner. So let’s just round out the month with Shrimp Chili. December is a great time for these types of recipes anyway, right?! I mean, it’s cold and dark…perfect for a steamy little meal with a fire in the background. 🙂

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Shrimp Chili

Course

Main Dish

Cuisine

American, Seafood

Prep Time

5 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 white onion
• 1 poblano pepper
• 1 tbsp olive oil
• 2 cans diced tomatoes
• 1 can dark red kidney beans
• 1 tbsp cumin
• 2 tbsp chili powder
• 2 tbsp Tapatio or other hot sauce
• 2-3 lbs raw shrimp peeled and deveined

Course Main Dish Cuisine American, Seafood Prep Time 5 minutes Cook Time 40 minutes Servings people Ingredients 1 white onion 1 poblano pepper 1 tbsp olive oil 2 cans diced tomatoes 1 can dark red kidney beans 1 tbsp cumin 2 tbsp chili powder 2 tbsp Tapatio or other hot sauce 2-3 lbs raw shrimp peeled and deveined

Instructions

1. Chop onions and pepper.

   
2. Add olive oil, white onion, and poblano pepper to a large saucepan. Saute over medium heat for 5 minutes.

   
3. Add diced tomatoes, kidney beans, cumin, chili powder, and hot sauce to pan. Mix well and simmer on medium heat for 15 minutes.

   
4. Add shrimp to saucepan, stir and simmer for additional 15 minutes. Shrimp are cooked when they are opaque and pink in color.