Vasili & Amy’s Gulf Shrimp Chili Verde

Serves 4

1-1 1/2 lbs. large wild Gulf shrimp (peeled and deveined, tails off- we sell shrimp knives to make this job easy!)

4 cups Monahan’s fish stock

4 poblano peppers (seeded and cut into large pieces)

2 jalapeños (minced)

2 Vidalia onions (cut into large pieces)

2 limes

1 can great northern beans (15 oz.)

1 can pinto beans (15oz)

1T ground cumin

1 1/2 tsp ground coriander

1 bunch fresh cilantro

6 cloves garlic (minced)

3 scallions (thinly sliced at an angle)

salt & pepper

avocado (sliced)

sour cream (optional)

red chili flakes (optional)

In a food processor, add half of the poblanos and onions and pulse (5-10 times) until finely chopped. Set aside in a large bowl and repeat for the rest of the poblanos and onions.

Over medium heat in a soup pot, sauté the peppers, onions, jalapeños, garlic, cumin and coriander until peppers and onions are tender (~5 minutes). Season with salt & pepper. If you’d like, add some cooked Andouille sausage or chorizo at this point.

Add 1 cup of the sautéed mixture, 1 cup fish stock, 1 cup beans and a half-cup of chopped cilantro to the processor and purée for 20 seconds. Return purée to the pot, add the final three cups of fish stock and bring to a boil. Simmer for about 30 minutes without a lid until the base starts to thicken.

Sauté the shrimp:

While the chili base is simmering, pat-dry the shrimp with a paper towel and set aside. Heat a large sauté pan over med-high heat. Once the pan is heated, add olive oil and then the shrimp (do this in batches if your pan is not big enough). You should hear a nice sizzle once they hit the pan.  Sauté for 2 minutes and season with salt & pepper. Flip the shrimp and sauté for another minute or until just opaque in the center, then add a generous squeeze of lime juice and transfer to cutting board. Cut shrimp into 2-3 pieces each.

Add the remaining beans and cooked shrimp to the chili and cook until beans have warmed (5-10 minutes). Season with salt & pepper to taste.

Serve in a soup bowl garnished with cilantro, avocado, scallions, chili flakes and a dollop of Daisy sour cream. We also used a sharp white cheddar cheese shredded over top.