Alamo Crispy Shrimp & Chorizo Chili Recipe

Ingredients

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.
Chorizo	1 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

Preparation

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.