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Rock Shrimp Chili
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
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2 tbsp. olive oil, divided
3 large yellow onions, chopped
1 Tbsp. garlic, minced
1/4 c. jalapeño chiles, diced
1 (15-oz.) can diced tomatoes
6 (12-oz.) cans spicy light red chili beans
1 c. catsup
1 Tbsp. dark chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
2 c. rock shrimp, cleaned and deveined
4 tsp. sour cream
4 wedges lime
fresh cilantro sprigs
kosher salt and black pepper to taste
What to do:
1. Heat 1 Tbsp. oil in a heavy saucepan over medium-high heat. Add onions, garlic and jalapeño chilies; sauté until just tender. Add tomatoes, chili beans, catsup and spices; simmer 30 min. over medium heat.
2. Heat remaining olive oil in a skillet; add rock shrimp and sauté until opaque. Stir shrimp into chili and heat through. Add salt and pepper to taste. Serve in bowls garnished with sour cream, lime juice and cilantro sprigs.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 269;   Calories From Fat: 68;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 117mg;   Total Carbs: 30g;   Protein: 20g;  
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