Peanut shrimp chili
1 servings
Ingredients
| Quantity | 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 |
Directions
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.