SHRIMP AND RED BEAN CHILI RECIPE
A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.
Provided by Mike Hultquist
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
- Add the garlic and cook another minute.
- Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
- Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
- Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
- Serve with rice if desired.
Nutrition Facts : Calories 241 kcal, Carbohydrate 20 g, Protein 28 g, Fat 6 g, Cholesterol 285 mg, Sodium 2413 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
WHITE BEAN SHRIMP CHILI RECIPE
Go meatless with this White Bean Shrimp Chili recipe featuring Bush's White Chili Beans.
Provided by Dine & Dish
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- In a large stock pot, heat olive oil over medium heat.
- Add onion, bell pepper, mushrooms and garlic. Sauté for 5 minutes until vegetables are tender.
- Add beans, tomatoes and chicken broth. Increase heat and stir until heated through.
- Reduce heat to medium low. Toss shrimp in chili seasoning then add to the stockpot. Cover and cook on medium low for 5 minutes, or until shrimp is pink and cooked through.
- Serve and enjoy!
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
BLACKENED SHRIMP RECIPE
This blackened shrimp recipe is a spicy food lover's dream made with succulent shrimp seasoned with piquant blackening seasoning, then seared in butter. Cooks in only 5 minutes!
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
- Brush the shrimp generously with melted butter.
- Generously coat each with blackening seasoning.
- Heat a large cast iron pan to high heat and add the shrimp.
- Cook 2-3 minutes to blacken one side, then flip and cook another 1-2 minutes, until they are cooked through.
- Serve!
Nutrition Facts : Calories 191 kcal, Carbohydrate 4 g, Protein 19 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 253 mg, Sodium 1254 mg, Fiber 1 g, ServingSize 1 serving
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
WHITE BEAN SHRIMP CHILI
Recipe Courtesy of Dine and Dish"If you want something a little different to fill you up on those "rough" meatless days, give this White Bean Shrimp Chili recipe a try! It won't feel like a sacrifice at all!"
Provided by The Daily Meal Contributors
Time 29m59S
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot, heat olive oil over medium heat.
- Add onion, bell pepper, mushrooms and garlic. Sauté for 5 minutes until vegetables are tender.
- Add beans, tomatoes and chicken broth. Increase heat and stir until heated through.
- Reduce heat to medium low. Toss shrimp in chili seasoning then add to the stockpot. Cover and cook on medium low for 5 minutes, or until shrimp is pink and cooked through.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 428 calories, Sugar 11 g, Fat 11 g, Carbohydrate 53 g, Cholesterol 146 mg, Fiber 13 g, Protein 31 g, SaturatedFat 2 g, Sodium 1561 mg
BLACK AND WHITE BEAN CHILI
Yum! This chili is hearty AND healthy... a wonderful way to warm yourself through and through. This is a terrific vegetarian dish - one where you'll never even miss the meat.
Provided by Irana Grenier
Categories Bean Soups
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
- 2. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. In a cup, mix cornstarch with a little water to make a paste. Remove cover and add to chili, stirring to thicken. Serve chili topped with feta cheese, scallions, cilantro and sour cream.
BLACKENED SHRIMP
Steps:
- Place shrimp in a bowl. Season with blackened seasoning.
- Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 0.6 g, Cholesterol 270.7 mg, Fat 14 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 531.4 mg
CREOLE WHITE BEANS WITH SHRIMP
Provided by Adapted from Can You Dig It? (Chef John Folse & Company, 2015)
Yield 8 servings
Number Of Ingredients 17
Steps:
- Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain, and set aside.
- In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and ½ cup green onion; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.
- Pour in enough stock or water to cover mixture by 2 inches. Bring mixture to a boil, and cook for 30 minutes, stirring often. Reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour.
- Stir in parsley and remaining ½ cup green onion. Season with salt, pepper, and granulated garlic (if desired).
- Using the back of a spoon, mash about ⅓ of beans against the side of the pot. (This will create a creamy texture.) Add shrimp, stirring to combine, and cook until shrimp are pink and firm, about 5 minutes. Serve over hot cooked rice.
SHRIMP 'N' BLACK BEAN CHILI
It's not spicy, but this chili is sure to warm you up during those cold winter evenings. "Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare," explains Elizabeth Hunt of Kirbyville, Texas.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
BLACK BEAN TURKEY CHILI
Time 25m
Number Of Ingredients 12
Steps:
- In a deep, 12-inch nonstick frying pan or 4- to 5-quart pan, combine onion, olive oil, chili powder, cumin, and salt and pepper to taste over medium-high heat.
- Stir often until onion begins to soften and spices are fragrant, 3-4 minutes.
- Add turkey and garlic to pan.
- Cook, stirring often and crumbling meat, until turkey is lightly browned, about 4 minutes.
- Add beans and broth.
- Bring to a boil over high heat, then reduce heat and simmer just until heated through,2-3 minutes.
- Spoon chili into serving bowls.
- Offer cheese, sour cream, and green onions to add to taste.
Nutrition Facts : Calories 390, SaturatedFat 6, Carbohydrate 24, Sugar 2, Protein 18, Cholesterol 110, Fiber 8, Sodium 870
BLACKENED SHRIMP AND WHITE BEAN CHILI
This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.
Provided by melissam9
Categories Beans
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
- Drain and rinse under cold running water. Set beans aside.
- In saucepan, heat 4 Tbsp of olive oil over medium heat.
- Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
- Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
- Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
- About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
- Rub butter mixture evenly over shrimp.
- When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
- When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
- Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.
SHRIMP 'N' BLACK BEAN CHILI
This is a fast and easy meal and not to mention delicious. If you feel you need more heat in this chili, you could add more cumin or chilies/jalapeno or even a can of rotel with chilies for the diced tomatoes. Cook time is an estimate for prep and cooking.
Provided by JenzyGirl
Categories Healthy
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
- Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 309.3, Fat 6.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 714.3, Carbohydrate 30.5, Fiber 9.2, Sugar 6, Protein 32.7
CAJUN WHITE CHILI
White Chicken Chili gets some cajun flair with andouille sausage, shrimp, and cajun spices for a hearty white chili that will knock your socks off!
Provided by Rachel Farnsworth
Categories Main
Time 35m
Number Of Ingredients 17
Steps:
- Pour olive oil into a large pot over medium high heat. Add in sausage and chicken and cook until browned.
- Add in onion, celery, bell pepper, and jalapeno and saute 5 minutes until soft.
- Stir in garlic, cumin, paprika, chili powder, cayenne pepper, and flour. Cook 1 minute.
- Pour in chicken broth and white beans and bring to a simmer. Simmer 10 minutes.
- Stir in shrimp and heavy cream and cook 2-3 minutes, until shrimp turn pink. Serve hot.
Nutrition Facts : Calories 391 kcal, Carbohydrate 6 g, Protein 24 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 1031 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WHITE BEANS WITH SHRIMP
This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Provided by Sweet Daddy D
Categories Main Dish
Time 4h30m
Number Of Ingredients 15
Steps:
- Soak the beans. See Notes
- Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
- Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
- Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
- Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
- Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
- Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
- Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
- Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
- At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
- Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
- Add the shrimp by hand, a few at a time, and mix in thoroughly.
- Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
- Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
- Remove the bay leaves and serve over long grain rice.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 20 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 834 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
SHRIMP AND BLACK BEAN SOUP
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
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