Roaring Fork Rock Shrimp Chili
1 tablespoon corn oil
3 large yellow onions, chopped
1 tablespoon garlic, minced
1/4 cup poblano chiles, roasted and diced
1/4 cup dark beer
4 ancho chiles, toasted and minced
1 tablespoon chipotle peppers in adobo sauce, pureed
1 cup tomatoes, chopped
1 quart shrimp stock
1 pint strong chicken stock
1 cup corn tortilla pieces, toasted
1 tablespoon dark chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon unsalted butter
2 cups rock shrimp, cleaned and deveined
4 teaspoons sour cream
4 lime wedges
Kosher salt and black pepper to taste
Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; sauté
until just tender. Deglaze pan with dark beer; allow mixture to reduce by half.
Add ancho chilies, chipotle puree, tomato and tortillas;
simmer 30 minutes over medium heat.
Add spices, then season to taste. Puree mixture, then set
aside in a warm place.
Heat butter in a skillet; sauté rock shrimp.
Add shrimp to chili; heat together. Season to taste.
Pour into bowls, then garnish with sour cream, lime juice and