Peanut shrimp chili

Yield: 1 servings

Measure Ingredient
1 Onion, chopped fine
2 tablespoons Peanut oil
½ teaspoon Dried oregano
½ teaspoon Ground ginger
2 pounds Cleaned shrimp
¼ cup Water
1 cup Cooked white kidney beans
¼ cup Peanut butter
3 Minced cloves of garlic
1 teaspoon Ground cumin
1 teaspoon Dried dill
2 tablespoons Chili powder
1 cup Clam juice
2 teaspoons Tomato paste salt and pepper to taste

Cook onion in oil until soft and translucent; add the minced garlic and cook, stirring all the while, for about a minute. Don't let the garlic burn. Add cumin, dill, oregano, ginger and chili powder and cook, stirring all the while, for about 2 minutes more. Add the shrimp and then quickly add the clam juice, water and tomato paste (I mix them together as part of the prep, then add them to the pot).

Quickly stir in the beans, season to taste with salt and pepper (I use no salt and a "pepper melange" of green, pink, white and black peppercorns). Increase the heat and, as soon as the mixture starts to boil, remove from heat, whisk in the peanut butter, adjust seasoning, and serve over rice.

Similar recipes