Ahhhh, September 30th. Good-bye favorite month of the year. You were kind of cloudy this year. Good-bye apples and tomatoes month for Seasonal Potluck. You were very delicious and inspiring. Hellooooooo October! Vacation month, birthday month, FUN month (as me and my homies like to call it), and PUMPKIN month for Seasonal Potluck. I’ve never really cooked much with pumpkin, so this should be interesting.
I’m really not willing to give up summer until after I get back from my vacation on October 22. However, I did make some chili this week (ok, soup too). To counteract these actions, I am eating peaches for breakfast. Take that mother nature!
I really showed her. In an effort to use up yet some more pantry ingredients, I have concocted this shrimp chili. Now, I’m no chef. I’m totally a recipe follower, as I’ve stated before. However, last week I was telling a chef friend of mine about my pantry project, and he asked me what I still had left to use. I rattled off the list and I could see his wheels turning. Pretty soon he started coming up with all these awesome sounding ideas. I was in awe of his passion for cooking and creating. I filed some of the ideas away, and now I present you with Chef Dave’s Shrimp Chili! I’ve never written a recipe before, and I’m not going to write one now. I’m going to just describe what I did, just as he described his ideas to me. His ideas were easy enough for me to follow, so I’m hoping they are easy enough for you to follow.
First, I started by toasting the remaining dried guajillo chilis I had.
I then shelled 1lb of shrimp and reserved the shells. I ground the chilis and coated the shelled shrimp with them.
With the shells, I added some onion, garlic, herbs and water, and simmered it for about 45 minutes to make a shrimp stock. (Did a workout video while I waited)
After straining the stock, I sauteed some diced onions and garlic in a little olive oil. I added the shrimp and cooked them until they were pink. I then added the stock a little bit at a time until it seemed ‘saucy’ enough. I then stirred in a can of white beans.
Chef Dave had suggested I add my frozen okra too, but I forgot this part. I really need to write stuff down if I’m going to fully remember. I let the chili simmer for a while until the sauce was thick and chili-like. That was it!
It was a lot of fun cooking sort of free form this way, but i’m not sure I’ll do it all the time. As a visual artist, I’m really inspired by images, and a lot of what I make I see in photos first. I was just lucky that this turned out pretty. Thanks again Chef Dave! I really enjoyed being a part of your creative process, and the food was delish!
Have a great Friday and weekend everyone! I’m looking forward to some braising, baking, and drinking! Summery braising and baking of course.