Shrimpinchilisauceebinochilisauce Recipes

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SHRIMP CHILI



Shrimp Chili image

Make and share this Shrimp Chili recipe from Food.com.

Provided by betterbariatric

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large sweet pepper, diced
2 garlic cloves, minced
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (15 ounce) can diced tomatoes with green chilies
1/2 lb small shrimp
2 tablespoons olive oil
1 tablespoon Old Bay Seasoning
1 teaspoon chili powder
1/4 teaspoon red pepper flakes

Steps:

  • In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
  • Add all other ingredients except shrimp.
  • Reduce heat to low, cover and simmer for 30 minute.
  • 10 min before serving, add shrimp, and cook until just pink.
  • Serve with grated cheese if desired.

HOMEMADE CHILI CRISP



Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Steps:

  • Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
  • Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
  • Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

CULICHI DIP OR SAUCE



Culichi Dip or Sauce image

From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html

Provided by Caromcg

Categories     Mexican

Time 1h30m

Yield 12-15 As appetizer, 12-15 serving(s)

Number Of Ingredients 8

5 poblano chiles, roasted, stemmed, seeded
5 garlic cloves
1 medium onion
1 tablespoon real bouillon (I use Better than Bouillon paste)
7 5/8 fluid ounces media crema (Nestle can, available in Mexican markets)
1 cup whole milk
salt, to taste
2 cups shredded mozzarella cheese

Steps:

  • Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
  • Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
  • Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
  • You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
  • Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
  • At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.

Nutrition Facts : Calories 81.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.8, Sodium 130.9, Carbohydrate 4.4, Fiber 0.5, Sugar 2.6, Protein 5.3

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