shrimp chili that's anything but

How To Make shrimp chili that's anything but

• 1

  For the garlic puree:
  Simmer 14 garlic cloves over medium heat in 1 cup heavy olive oil in a saucepan for about 20 minutes or until the garlic turns brown.
• 2

  Strain the oil, reserving the garlic and use the oil for sautés, salad dressings and marinades.
• 3

  Puree the garlic cloves in a food processor until it forms a smooth paste.
• 4

  Refrigerate in an airtight container or mason jar for up to two weeks. Place oil in a mason jar and keep in the pantry or refrigerator.
• 5

  For the Shrimp Chili:
  Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the olive oil.
• 6

  Add the onion and cook for 4 to 5 minutes, stirring occasionally, until tender.
• 7

  Add the broth and bring to a simmer.
• 8

  Remove from the heat and place in a blender container.
• 9

  Clean the skillet and set it aside.
• 10

  Position the oven rack 3 to 4 inches from the heat source and preheat the oven to broil.
• 11

  Line a large rimmed baking sheet with aluminum foil.
• 12

  Arrange the tomatillos and all of the peppers, skin side up, on the baking sheet.
• 13

  Broil for 5 minutes, or until the top halves of the tomatillos are blackened and the pepper skins are blackened.
• 14

  Place the tomatillos and hot peppers (poblano and jalapeño) in a bowl and cover tightly with plastic wrap, allowing them to steam for an additional 10 minutes.
• 15

  Place the sweet peppers and red bell pepper in a bowl of ice water and let stand for 10 minutes to loosen the skins.
• 16

  Remove the loosened skins from the peppers and place all the peppers and tomatillos in the blender container.
• 17

  Add the Roasted Garlic Puree and process until coarsely mixed.
• 18

  Pour into a large, heavy saucepan.
• 19

  Heat the skillet over medium-high heat and add the remaining tablespoon olive oil.
• 20

  Add the shrimp and cook for 3 to 4 minutes, turning constantly, until opaque.
• 21

  Remove the shrimp from the skilled and set aside.
• 22

  Add the chili powder, cumin and salt to the broth mixture and bring to a boil.
• 23

  Lower the heat and simmer for 10 minutes.
• 24

  Stir in the cooked shrimp and the cilantro and simmer for 2 to 3 minutes until hot.
• 25

  Serve in bowls and top with sour cream and a side of tortilla chips.
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