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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Florida Rock Shrimp Chili

2 tablespoons olive oil, divided
3 large yellow onions, chopped
1 tablespoon garlic, minced
1/4 cup jalapeño chiles, diced
1  15-ounce can diced tomatoes
6  12-ounce cans spicy light red chili beans
1 cup catsup
1 tablespoon dark chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups rock shrimp, cleaned and deveined
4 teaspoons sour cream
4 wedges lime
  fresh cilantro sprigs
  kosher salt and black pepper to taste

Heat 1 tablespoon oil in a heavy saucepan over medium-high heat. Add onions, garlic and poblano chilies; sauté until just tender. Add tomatoes, chili beans and spices; simmer 30 minutes over medium heat. Heat remaining olive oil in a skillet; add rock shrimp and sauté until opaque. Stir shrimp into chili and heat through. Add salt and pepper to taste. Serve in bowls garnished with sour cream, lime juice and cilantro sprigs.

6 servings

Nutritional Value Per Serving
Calories 269, Calories From Fat 68, Total Fat 8g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 117mg, Total Carbohydrates 30g, Protein 20g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

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