Description
A cozy, creamy seafood and shrimp chili perfect for chilly fall evenings, packed with rich flavors and ready in about 30 minutes. Ideal for two servings with a silky broth and warming spices.
Ingredients
Scale
- 8 ounces (225g) shrimp, peeled and deveined
- 1 cup (150g) mixed seafood (crab meat, scallops, or chopped white fish), optional
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 can (14.5 ounces / 411g) fire-roasted diced tomatoes
- 1 ½ cups (360ml) seafood or chicken stock
- ½ cup (120ml) heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- A handful fresh cilantro or parsley, chopped
- Optional toppings: avocado slices, sour cream, shredded cheese, lime wedges
Instructions
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Chop onion, garlic, bell pepper, and jalapeño while oil warms.
- Add chopped onion, bell pepper, and jalapeño to the pan. Stir occasionally until onion is translucent and soft, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle in chili powder, cumin, and smoked paprika. Stir constantly for 30 seconds to toast the spices. Pour in the can of fire-roasted diced tomatoes with juices.
- Add seafood or chicken stock. Bring to a gentle simmer, then reduce heat to low and cook uncovered for about 10 minutes to meld flavors and thicken chili slightly.
- Add shrimp and mixed seafood to the pot. Stir gently, cover, and cook for 3-5 minutes until shrimp turns pink and opaque. Avoid overcooking.
- Stir in heavy cream and season with salt and pepper to taste. Heat through for 1-2 minutes without boiling to prevent curdling.
- Ladle chili into bowls, garnish with fresh cilantro or parsley, and add optional toppings like avocado, sour cream, shredded cheese, or lime wedges.
Notes
Do not skip the slow simmer to deepen flavors. Toast spices briefly to unlock flavor. Use fresh or fully thawed shrimp to avoid watery chili. Avoid boiling after adding cream to prevent curdling. Prep all ingredients before cooking for smooth workflow. Fresh herbs add brightness at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (half of reci
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: seafood chili, shrimp chili, creamy chili, fall dinner, easy dinner for two, seafood recipe, creamy shrimp chili