SEAFOOD CHILI
A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Provided by Jay
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
- Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g
SHRIMP, WHITE BEAN AND FETA SKILLET
In just under 30 minutes you can deliver a delicious shrimp and bean dinner to the table, and there's only one pan to clean up afterwards.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper, and stir until the garlic is softened, about 1 minute.
- Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
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.
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
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.
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.
MOROCCAN WHITE BEAN CHILI
I changed a few items from a "Cooking Light" recipe. It turned out a little less salty than I'm used to and a little lacking in body, but can be easily fixed by adding salt to my bowl and chunking up some mixed-grain hearty bread and mixing it in!
Provided by hnong
Categories Beans
Time 3h45m
Yield 18 cups, 18 serving(s)
Number Of Ingredients 21
Steps:
- In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
- Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
- Add the tomato paste and mix it inches
- Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
- Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
- Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
- Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.
Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.2, Sodium 521.1, Carbohydrate 12.2, Fiber 3.4, Sugar 3.5, Protein 3.5
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
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- Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
- Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.
- Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
- Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired
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