Alamo Crispy Shrimp & Chorizo Chili
|TABASCO® brand Chipotle Pepper Sauce, divided||3 oz.||---|
|TABASCO® brand Original Red Sauce||1 oz.||---|
|Cilantro, divided||---||1 bunch|
|Garlic cloves, divided||---||6 ea.|
|Limes, juice only||---||2 ea.|
|Shrimp, 16/20, peeled and deveined||---||12 ea.|
|Onions, diced||---||2 ea.|
|Olive oil||---||1/4 cup|
|Green bell pepper, seeded and diced||---||1 ea.|
|Red bell pepper, seeded and diced||---||1 ea.|
|Ground cumin||---||1 Tbsp.|
|Ground coriander||---||1/2 Tbsp.|
|Ground ancho chile powder||---||1 Tbsp.|
|Tomato puree||---||1 can|
|Diced tomatoes||---||1 can|
|Chicken stock||---||1 qt.|
|White beans, cooked||---||1 can|
|Tempura batter||---||1 box|
|Sour cream||---||1/2 cup|
Combine cilantro, 4 cloves garlic, lime juice and half the TABASCO® Chipotle Sauce.
Add shrimp 20 minutes prior to frying.
In a medium rondeau over medium-high heat, sauté onions and remaining garlic in olive oil until golden brown. Add both bell peppers and cook for 1 minute. Add chorizo and stir for 1 minute. Add cumin, coriander and ancho chile.
Stir 1 to 2 minutes to bloom the spice; add tomato puree, diced tomatoes and stock; bring to a boil, then reduce to a simmer.
After 30 minutes, add white beans; cook for 5 minutes, turn off the heat and season with TABASCO® Original Red Sauce.
Prepare tempura batter according to package directions; coat shrimp in batter and fry. In a separate bowl, combine sour cream and remaining TABASCO® Chipotle Sauce.
Ladle chili into bowls. Place 3 crispy shrimp on top of each bowl, then drizzle with chipotle sour cream and sprinkle remaining cilantro on top, and serve.
You may also like:
Be the first to know about new products and industrial formulations.
We’ll keep you and your business up to date with all of the latest TABASCO® news.