Creamy Seafood and Shrimp Chili (Print View)
Tender shrimp and mixed seafood swim in a rich, creamy sauce with a gentle kick of spice.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
02 - 1 pound mixed seafood (scallops, calamari rings, or firm white fish), cut into bite-size pieces
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - 1 (14.5 ounce) can diced tomatoes, drained
10 - 1 cup corn kernels
→ Creamy Base & Beans
11 - 1 (15 ounce) can cannellini or navy beans, drained and rinsed
12 - 1 cup seafood or chicken broth
13 - 1 cup heavy cream
14 - 4 ounces cream cheese, cubed
15 - 2 tablespoons tomato paste
→ Spices & Seasoning
16 - 2 teaspoons chili powder
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon ground cumin
19 - ½ teaspoon dried oregano
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
→ Garnishes
22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Lime wedges
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and cook for 3 minutes until softened and translucent.
02 - Add red and green bell peppers, jalapeño, and minced garlic. Sauté for 2 to 3 minutes, stirring frequently until fragrant and slightly softened.
03 - Stir in diced tomatoes, corn, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes to develop flavors.
04 - Add drained beans and broth to the pot. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
05 - Reduce heat to low. Stir in cubed cream cheese until fully melted and smoothly incorporated into the sauce.
06 - Pour in heavy cream, mixing thoroughly. Simmer gently for 5 minutes without boiling to prevent separation.
07 - Add shrimp and mixed seafood to the pot. Simmer for 6 to 8 minutes, or until seafood is opaque and just cooked through. Do not overcook.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh cilantro, sliced green onions, and lime wedges.
# Expert Tips:
01 -
- The creamy sauce clings to every bite of seafood like a warm hug
- It comes together faster than you think but tastes like you spent all day cooking
- Leftovers actually taste better the next day if there are any
02 -
- Seafood overcocks faster than you expect so watch it like a hawk once it hits the pot
- The cream cheese must be cold when you add it or it will not melt smoothly into the sauce
- Never let the cream boil or your beautiful silky sauce will separate and ruin the texture
03 -
- Prep all ingredients before you start cooking because the seafood part moves fast
- Double the jalapeño if your family likes real heat but add it with the vegetables not the spices