Blackened Shrimp and White Bean Chili |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh. Ingredients:
3/4 lb dried great northern beans |
6 tablespoons olive oil |
4 fresh green anaheim chilies, stemmed, coarsely chopped, with seeds |
2 fresh red serrano chilies, stemmed, seeded & coarsely chopped |
1 fresh jalapeno chile, stemmed, seeded & coarsely chopped |
2 medium garlic cloves, finely chopped |
1 medium onion, finely chopped |
4 cups chicken broth |
1 -2 tomatillo, coarsely chopped |
1 tablespoon dried oregano |
1/2 tablespoon dried basil |
1 teaspoon dried thyme |
1 bay leaf |
1/2 tablespoon salt |
1 teaspoon white pepper |
1/4 cup unsalted butter, melted |
1 tablespoon medium hot pure chile powder |
1 tablespoon sweet paprika |
1 1/2 lbs medium shrimp, shelled and deveined |
Directions:
1. In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
2. Drain and rinse under cold running water. Set beans aside.
3. In saucepan, heat 4 Tbsp of olive oil over medium heat.
4. Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
5. Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
6. Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
7. About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
8. Rub butter mixture evenly over shrimp.
9. When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
10. When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
11. Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.
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