Creamy Seafood and Shrimp Chili (Printer-friendly)
A comforting gourmet dinner with tender shrimp and mixed seafood in a rich, creamy, mildly spicy sauce.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
02 - 1 pound mixed seafood (scallops, calamari rings, or firm white fish), cut into bite-size pieces
→ Vegetables & 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 (14.5 ounce) can diced tomatoes, drained
10 - 1 cup corn kernels, fresh or frozen
→ Creamy Base & Beans
11 - 1 (15 ounce) can cannellini or navy beans, 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 & 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
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chopped onion and sauté for 3 minutes until softened and translucent.
02 - Add red and green bell peppers, minced jalapeño, and garlic. Cook for 2 to 3 minutes, stirring frequently until fragrant and vegetables begin to soften.
03 - Stir in diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes to develop the spice flavors.
04 - Add drained beans and broth. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld and the base to thicken slightly.
05 - Lower the heat. Stir in cubed cream cheese until fully melted and incorporated into the chili base.
06 - Pour in heavy cream, mixing thoroughly. Simmer gently for 5 minutes without boiling to create a rich, creamy consistency.
07 - Add shrimp and mixed seafood pieces. Simmer for 6 to 8 minutes, or until seafood is opaque and just cooked through. Be careful not to overcook.
08 - Taste the chili and adjust salt, pepper, or spice level as needed.
09 - Ladle hot chili into bowls and garnish with fresh cilantro, sliced green onions, and lime wedges.
# Expert Tips:
01 -
- The cream cheese and heavy cream create this velvety rich sauce that clings to every bite of seafood
- It comes together in under an hour but tastes like something from a high end restaurant
- Leftovers somehow taste even better the next day as the flavors deepen
02 -
- Never boil the cream once it is added or it will separate and ruin that gorgeous silky texture
- Seafood overcooks shockingly fast so pull it off the heat the moment it turns opaque
- The cream cheese must be at room temperature or you will have lumps that never quite dissolve
03 -
- Keep a ladle of the pasta water before draining, it is liquid gold if the sauce gets too thick
- Room temperature ingredients incorporate much more smoothly than cold ones straight from the fridge