Sarasota's Shrimp and Poblano Chili
"A nice twist on chili. Spicy, savory and just a great flavor combination. You don't have to spend a fortune for extra large shrimp for this, a medium size shrimp is just fine for this. A nice Friday night dinner. Make some spicy grilled chicken quesadillas, and this is a perfect dinner."
- Ready In:
- 45mins
- Ingredients:
- 20
- Yields:
-
8 Bowls
- Serves:
- 8
ingredients
- 2 lbs uncooked medium shrimp (peeled and tails off)
- 1 1⁄2 cups chicken broth
- 4 (15 ounce) cans navy beans, not drained
- 3 poblano peppers, fine chopped (the seeds and ribs are not that hot in a poblano so I leave the ribs in and just scrape most of the )
- 2 jalapeno peppers, fine chopped (seeds and ribs removed)
- 4 cups corn (frozen is fine)
- 1 large onion, diced fine
- 3 teaspoons minced garlic
- 4 scallions, fine chopped
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon hot sauce (to taste, more or less)
- salt
- pepper
- 1 lime
- 1 tablespoon olive oil
-
Garnish
- paprika
- fresh cilantro
- monterey jack pepper cheese
directions
- Chili Base -- In a large pot heat the olive to medium heat and add the garlic, onion, both the poblano and jalapeno peppers, and cook until slightly soft, about 5 minutes, add the corn, beans, broth, and all the seasoning (cumin, chili powder, oregano and hot sauce). Cook 20 minutes until everything is heated through and the flavors are well combined.
- Finish off by adding the shrimp and scallions to the chili and cook just 5 minutes. It doesn't take long. Taste once again for salt and pepper and add if necessary.
- Serve -- The lime - very important. After filling up each bowl of chili, squeeze with a lime wedge for a fresh taste. Then top with some of the cheese, cilantro and a light sprinkle of paprika. Now you can add more hot peppers, sour cream, tomatoes or just about anything, but these are my favorite toppings. ENJOY!
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
