Creamy Seafood and Shrimp Chili (Printable Version)
A rich, creamy chili loaded with tender shrimp, mixed seafood, and vegetables in a mildly spiced sauce. This comforting gourmet dish brings American Fusion flavors to your table in just one hour.
# Ingredient List:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
02 - 1 pound mixed seafood such as scallops, calamari rings, or firm white fish, cut into bite-size pieces
→ Vegetables and Aromatics
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - 1 can diced tomatoes, 14.5 ounces, drained
10 - 1 cup corn kernels, fresh or frozen
→ Creamy Base and Beans
11 - 1 can cannellini or navy beans, 15 ounces, drained and rinsed
12 - 1 cup seafood or chicken broth
13 - 1 cup heavy cream
14 - 4 ounces cream cheese, cubed
15 - 2 tablespoons tomato paste
→ Spices and Seasoning
16 - 2 teaspoons chili powder
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon ground cumin
19 - 1/2 teaspoon dried oregano
20 - 1/2 teaspoon salt, plus more to taste
21 - 1/4 teaspoon black pepper
→ Garnishes
22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Lime wedges
# Directions:
01 - Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and sauté for 3 minutes until softened and translucent.
02 - Add the red and green bell peppers, jalapeño, and garlic to the pot. Cook for 2 to 3 minutes, stirring frequently until fragrant and slightly softened.
03 - Stir in the diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes to bloom the spices.
04 - Add the drained beans and seafood or chicken broth. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
05 - Lower the heat to prevent separation. Stir in the cubed cream cheese until fully melted and smoothly incorporated into the sauce.
06 - Pour in the heavy cream, mixing well to combine. Simmer gently for 5 minutes without boiling to create a rich, creamy base. Do not let the mixture boil.
07 - Add the shrimp and mixed seafood pieces to the pot. Simmer for 6 to 8 minutes, or until the seafood is opaque and just cooked through. Be careful not to overcook.
08 - Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh cilantro, sliced green onions, and lime wedges.
# Expert Tips:
01 -
- The way the creamy sauce coats tender seafood feels like something youd order at a nice restaurant but takes less than an hour
- Its the perfect compromise when half your table wants chili and the other half wants seafood
- Leftovers somehow taste even better the next day as all those flavors really settle in together
02 -
- Seafood cooks incredibly fast and becomes rubbery if overcooked, so watch it carefully once it goes in
- The cream base can separate if you let it come to a rolling boil, keep it at a gentle simmer only
- Letting it sit for five minutes off the heat before serving helps the flavors come together even more
03 -
- Buy the best seafood you can afford, this dish is all about quality ingredients shining through
- Room temperature cream cheese melts better and prevents those annoying little lumps in your sauce