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Sarasota's Shrimp and Poblano Chili

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“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
SERVES:
8
YIELD:
8 Bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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