BOOM! Your shrimp chili is done! I’ve always been a fan of a good shrimp chili. You don’t see too many chili recipes that incorporate shrimp, prawns, or other seafood. That’s a shame. Consider a somewhat similar recipe - Seafood Gumbo - and you may change your mind. Gumbo is rich and thick and amazingly delicious, a perfect use of shrimp and seafood. This chili is no exception. Let’s talk about how we make it, shall we?
Olive Oil. For cooking. Onion. Jalapeno. Use poblano peppers for milder heat. Garlic. Red Kidney Beans. Canned. Tomato Sauce. Roma Tomatoes. Tomato Paste. Chicken Broth. Hot Sauce. To taste. Use your favorite! Seasonings. Chili powder, cumin, dried basil, salt and pepper to taste. Shrimp. Use raw shrimp, peeled and deveined.
Next, stir in your beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil. Add in your shrimp (or use large prawns). Simmer 10 minutes longer or until shrimp is pink and cooked through. So delicious! It really is my favorite shrimp chili ever. Just the right amount of spice. It is great over rice as well. Consider serving it over cheesy grits. I love the flavor combination with the grits. So good. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
This recipe was updated on 1/11/19 to include new photos. It was originally published on 5/19/2014.
