Creamy Seafood and Shrimp Chili (Printer-friendly)
Tender shrimp and mixed seafood in a rich, creamy sauce with bell peppers, beans, and spices. A comforting fusion dish ready in one hour.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
02 - 1 pound mixed seafood including 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 (14.5 ounce) can diced tomatoes, drained
10 - 1 cup corn kernels, fresh or frozen
→ Creamy Base and 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 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
21 - 1/4 teaspoon black pepper
→ Garnishes
22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Lime wedges
# How to Prepare:
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, jalapeño, and minced garlic. Cook for 2 to 3 minutes, stirring frequently to prevent burning, until vegetables begin to soften.
03 - Stir in diced tomatoes, corn kernels, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes, allowing spices to bloom and flavors to develop.
04 - Add drained beans and broth to the pot. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing flavors to meld together.
05 - Lower heat to medium-low. Stir in cubed cream cheese until fully melted and smoothly incorporated into the chili base.
06 - Pour in heavy cream, mixing thoroughly to combine. Simmer gently for 5 minutes without boiling to prevent cream from separating, stirring occasionally.
07 - Add shrimp and mixed seafood pieces to the pot. Simmer for 6 to 8 minutes, or until shrimp turn pink and opaque and seafood is just cooked through. Be careful not to overcook.
08 - Taste the chili and adjust salt and pepper seasoning if needed. Serve hot in bowls, garnished generously with chopped fresh cilantro, sliced green onions, and lime wedges on the side.
# Expert Advice:
01 -
- The rich velvety sauce coats every piece of seafood like a warm embrace, making each bite feel luxurious and comforting
- It comes together faster than you would think, perfect for those weeknights when you want something special but do not have hours to spend cooking
02 -
- Never let the cream boil once added, or it will separate and ruin that gorgeous velvety texture you worked so hard to achieve
- Seafood continues cooking even after you remove it from heat, so take the pot off when the shrimp is just barely opaque and firm
03 -
- Room temperature cream cheese melts faster and more smoothly, so take it out of the fridge while you prep the vegetables
- Pat the seafood completely dry with paper towels before adding it to the pot, this prevents the sauce from becoming watery