Shrimp Chili
We know you love chili. This recipe incorporates our large tiger prawns in place of the more traditional ground beef or sausage. This is a hardy but healthy meal.
Ingredients
- 1 small onion, chopped
- 1 poblano pepper, chopped
- 1 tablespoon olive oil
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 8 ounces tomato sauce
- 2 Roma tomatoes, diced
- 1 cup chicken broth
- 2 tablespoons hot sauce (pick your favorite)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1 tablespoon chili powder
- 1 pound raw shrimp, peeled and deveined
Directions
- In a large saucepan, saute onion and poblano pepper in oil for 4-5 minutes or until crisp-tender.
- Stir in the beans, tomatoes, broth, hot sauce, cumin, chili powder and basil.
- Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
- Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
- Serve with rice if desired.
Makes about 4 servings.
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