Ingredients Weight Measure
Cilantro, chopped, divided 1 bunch
Garlic, chopped, divided 6 cloves
Limes, juiced 2 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 3 oz.
Shrimp, 16/20, peeled and deveined 12 ea.
Onions, chopped 2 ea.
Olive oil 1/4 cup
Green bell pepper, chopped 1 ea.
Red bell pepper, chopped 1 ea.
Chorizo 1 lb.
Ground cumin 1 Tbsp.
Ground coriander 1/2 Tbsp.
Ground ancho chile 1 Tbsp.
Tomato purée 1 (14-oz.) can
Canned diced tomatoes 1 (14-oz.) can
Chicken stock 1 qt.
White beans, cooked 1 (14-oz.) can
Tempura batter mix 1 box
TABASCO® brand Original Red Sauce 1 oz.
Sour cream 1/2 cup


  1. In a bowl, combine cilantro, 4 cloves garlic, lime juice and half the TABASCO® Chipotle Sauce.
  2. Add shrimp to cilantro-Chipotle Sauce mixture 20 minutes prior to frying.
  3. In a medium rondeau pot over medium-high heat, sauté onions and remaining garlic in olive oil until golden brown. Add in both peppers and cook for 1 minute. Add chorizo and stir for 1 minute. Add cumin, coriander and ancho chile.
  4. Stir 1-2 minutes to bloom the spice; add tomato purée, diced tomatoes and stock; bring to a boil, then reduce to a simmer.
  5. After 30 minutes, add white beans; cook for 5 minutes, turn off the heat and season with TABASCO® Original Red Sauce.
  6. Prepare tempura batter according to directions and fry the shrimp in batter.
  7. Combine sour cream and remaining TABASCO® Chipotle Sauce.
  8. Ladle chili into bowls; place 3 crispy shrimp on top, then drizzle with chipotle sour cream and sprinkle cilantro over top.

Yield: 4 servings