Friday, April 16, 2010

Chili Los Mariscos



From the kitchen of One Perfect Bite...This chili is a great way to use frozen shrimp and scallops. In the grand scheme of things, it's not hard to do and its a great way to waken tired taste buds. I am always leery of recipes that put delicate seafood in heavy or spicy sauces that are bound to overwhelm its lovely briney taste. This is a mild chili and you can add heat using pepper flakes, cayenne pepper, hot sauce or chipotles in adobo sauce. I prefer to use red pepper flakes or a bit of mashed chipotles in this dish. There is a harshness to cayenne and hot sauce that I find unpleasant when used with seafood. There is a bit of chopping and some wait time required to make this dish. The fish is marinated in a seviche type dressing for about an hour. While it stews the chili in which the fish will cook can be made. Any type of firm fleshed fish can be used to make this dish. I prefer to use shrimp and scallops because I love their texture. The only trick to making this dish work is to have the vegetables and seafood in pieces that are approximately the same size to ensure even cooking. I serve this over a mound of white or yellow rice in shallow soup bowls. I think you'll like this dish. Here's the recipe.

Chili Los Mariscos
...from the kitchen of One Perfect Bite

Ingredients:

1/2 pound large raw shrimp, shelled and deveined
1/2 pound sea scallops
2 limes, peeled and thinly sliced
1 tablespoon + 1/2 teaspoon chili powder, divided use
1 tablespoon + 1/2 teaspoon ground cumin, divided use
1/4 cup chopped fresh cilantro, divided use
4 teaspoons minced garlic, divided use
1 fresh serrano chile, seeded and finely chopped
1/4 cup vegetable oil, divided use
1 medium onion, coarsely chopped
1 large red bell pepper seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1/4 teaspoon ground cloves
Pinch of cinnamon
1/4 to 1/2 teaspoon red pepper flakes or 1/2 teaspoon mashed chipotle in adobo sauce
Salt and pepper
1-1/2 cups fish stock
1 (14-oz.) can Mexican-style stewed tomatoes
1 (14-oz.) can red kidney beans, drained and rinsed
2 cups hot cooked rice

Directions:
1) Place shrimp, scallops and lime slices in a large bowl. Add 1/2 teaspoon chile powder, 1/2 teaspoon ground cumin, 2 tablespoon cilantro, 2 teaspoons minced garlic, chopped chile and 2 tablespoons oil and toss to coat. Cover. Let sit at room temperature for one hour. Set aside.
2) Meanwhile, heat 1 tablespoon oil in a large skillet set over medium-high heat until it shimmers. Add onions, reserved 2 teaspoons garlic, red and yellow peppers
and cook over low heat until soft, about 5 minutes. Add remaining 1 tablespoon oil, reserved 1 tablespoon chile powder, reserved 1 tablespoon cumin, cloves, and pepper flakes or mashed chipotle. Season to taste with salt and pepper. Cook for 5 minutes. Add stock and stewed tomatoes and cook, partially covered, for 25 minutes.
3) Add beans to tomato mixture and spoon fish or shell fish on top. Cover and cook for 10 minutes longer, or until fish is cooked through. Divide rice between four bowls. Spoon chili over rice. Sprinkle with remaining cilantro. Yield: 4 servings.

You might also enjoy these recipes:
Camarones a la Mexicana - One Perfect Bite
Chocolate and Black Bean Chili - One Perfect Bite
Vegetable and Black Bean Chili - One Perfect Bite

49 comments:

Food, Fun and Life in the Charente said...

Mmmmmm I just love chillie, this looks delicious. Diane

MaryMoh said...

Prawns and scallop! This is sure my favourite. Have a fun weekend, Mary.

Sonia (Nasi Lemak Lover) said...

Mary, for me, I will enjoy this dish with a plate of steamed rice, sound so delicious. Have a great weekend ahead.

lostpastremembered said...

Mary, I have never tried a seafood chii. I love your seasoning and it looks so spicy and light and delicious. this one I have to try since I love chipotles!

Debinhawaii said...

It looks like a hearty and delicious dish--love the spice. ;-)

DailyChef said...

yum! I've never had chili with seafood. Looks great!

vickys said...

This is definitely one of the more interesting chilli/stew-like dishes I've met. Thanks for all the helpful tips, I tend to overlook the 'cooking at even time' thing.

Angie's Recipes said...

I usually prepare the kidney beans stew with pork...yours with seafood sounds even better, as I am a big seafood fan!

Allie and Pattie said...

Well, I love chili and adore shrimp and scallops- this will be tried! Thank you Mary
xoxo Pattie

Sushma Mallya said...

wow dish looks very delicious...have a great weekend mary..take care

Big Dude said...

Mary - This looks incredible and I have shrimp and scallops in the freezer I need to eat and had been thinking seafood in the next day or two.

Pierce said...

What a nice looking dish! I'll save this recipe for some cooler weather.

Federica said...

un piatto ricco e gustoso! complimenti!

Syd Kilbey said...

Hello,

I have a new blog on a related topic at kilbeyskitchen.com. I was thinking that it would be beneficial for both of us to exchange blogroll style links. You can contact me at kilbeyskitchen.com/about.

Thanks!

Debbi Smith said...

Wonderful looking chili! I've never had it this way.

Sandi said...

that looks wonderful!

3 hungry tummies said...

It is grand indeed. I always have frozen prawns and scallops in my freezer. Have a great weekend!

Lucie said...

Mary, this recipe is genius! I have some bay scallops waiting in my freezer and this is the perfect recipe. Thanks for the tip about hot sauces and seafood--I'll be sure to use chipotle for this one! Have a wonderful day.

Simply Life said...

i love anything with scallops and this looks amazing!

tasteofbeirut said...

I really could not agree with you more about the harshness of cayenne; that is why your recipe is great, it has some heat but a lot more flavor, perfect for seafood!

Carla and Michael said...

This sure is a different chili. I too have never had seafood chili. I think if I call it a stew, I'll be able to accept it more. Sounds like a sure thing to me and looks wonderful. Thanks and have a beautiful week end.

Jeannie said...

I am so drooling over the succulent scallops and shrimps! This chilli looks so good!

Foley said...

Would have never thought of a seafood chili! Shrimp and scallops are a fav of mine..could eat them fixed any way! Looks delicious....

elra said...

What an interesting recipe Mary, very unique and sounds delicious as well.

Gulmohar said...

Never tasted this kind of chili...I could imagine how it tastes like, with a bowl of rice..yummm..Have a great week end Mary :-)

taylor (greens and chocolate) said...

Shrimp and scallops are my absolute favorites... This chili looks so delicious

Valérie said...

I adore meat chilli, but this would be perfect for spring! Mmmmm....

Pete said...

Mmmm, scallops and shrimp, the dish looks very flavourful. Thks for dropping by my blog.
Added your link to my blogroll. Cheers!

ilcucchiaiodoro said...

Thanks for the visit to my blog. It compliments for your blogs, is made much good!
Donatella salutes

Annalisa said...

hi,
thanks for your lovely comment. I am honoured, especially now that I see your blog, it has so many followers and you're so talented!Really thankful that you stopped by and even said that my food is good!I will surely come back often to your blog too.
Love,
Annalisa

Arlette said...

I love all the flavours of this chili... Yummy

LittleRed said...

That looks very interesting! I love both shrimps and scallops.....hmmm.....yum!

Cherine said...

I love shrimps and I love scallops! This is one great dish!!

Rosa's Yummy Yums said...

A great dish! It looks really good and flavorful! That combination is heavenly...

Cheers,

Rosa

Kamalika said...

I have never tasted scallops..but thought for many times to taste it..seeing ur dish feeling too tempting...now i have to taste it...have a grt weekend...take care...

Dishesdone said...

Looks delicious and something my family would love! Never had a seafood chili! Nice change!

®osadimaggio63 said...

Hi Mary,
I love prawns and scallop !
Yum !!
A che ora si mangia ?
Ciao Myriam

Linda www.mykindofcooking.com said...

I have never made seafood chili before. After seeing this recipe I am going to change that fact. I can't wait to try it!

mrs. c said...

Your blog is amazing and your food photos are exceptional! Thank you for sharing these great recipes and visiting my blog! I am now a follower!

Mary at Deep South Dish said...

This is a different flavor combination for me too - very interesting combination of flavors for sure! Hope you have a wonderful weekend Mary.

Jann said...

Well, you hav my mouth watering!Love the combination~

penny aka jeroxie said...

YUm! I like all the spices that you used. It is great for a cold winter night. I will top it up with an egg for sure.

Cynthia said...

This looks so good! It sounds so unique and different from most seafood dishes and I'm always trying to find new ways of preparing the same foods. The chipotle in it definitely looks quite tempting!

♥ Kathy said...

I'm just drooling Mary...yum!

Bonnie said...

Mary, thank you for your kind comments on my blog. We could form a mutual admiration society. I would like to take a bite out of your blog picture. It is beautiful in it's simplicity and simply beautiful. There are some fresh frozen scallops and shrimp in my freezer just waiting for your current recipe.

whisk-kid said...

This sounds and looks incredible! Yum!!! I love scallops :)

rsa training said...

I have a thing for spicy foods and I think this recipe is really delicious.

Cara said...

I love the sound of this - what a great way to lighten up chili! And I don't have any problem with strong/spicy flavors with fish at all :)

Online Training Australia said...

Looks absolutely fantastic. I wish I had smellovision!

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