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Alamo Crispy Shrimp & Chorizo Chili

Recipe uses Chipotle Sauce
Recipe uses Chipotle Sauce, Original Red Sauce
Chipotle Sauce, Original Red Sauce
4 servings
Alamo Crispy Shrimp & Chorizo Chili
Alamo Crispy Shrimp & Chorizo Chili


Ingredients Weight Measure
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.
Chorizo1 lb.---
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.

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