SHRIMP & WHITE BEAN CHILI
2 lbs of peeled, deveined and then diced shrimp 1/2 lb crab claw meat
!/4 cup ‘Mae Ploy’ Asian Sweet Chili Sauce
1/4 cup honey
1/4 cup soy sauce
1/4 cup lime juice
2 Tbs Pineapple Head Seasoning
(mix all of the above together into a large zip lock bag and place in refrigerator) min. 30 minutes.
1 red bell pepper finely diced 2 jalapeno’s finely diced
1 large onion diced
4 garlic cloves diced
2 Tbs Tsunami Spin Seasoning (saute’ in skillet until tender)
1 15 oz can of Cannellini Beans (white kidney beans) 1 15 oz can of petitie diced tomatoes
(add above to vegetables)
1/4 cup diced cilantro
Pre heat the grill to 400 degrees. Place your cast iron Dutch Oven on the grill and heat to 400 degrees for about 20 minutes.
Spray the inside of the cast iron Dutch Oven with cooking oil and then add the meat, after draining the marinade off. Stir until the shrimp turn pink and then add 1/2 cup dry white wine. Stir the wine in for two or three minutes. Add the vegetable mixture. Stir all together and then add the Cilantro on top.
Cover and let the mixturte cook on the grill for about 30-45 minutes, while you make some rice in your kitchen. (make at least 2 cups of dry rice for this quantity)
Remove from the grill and serve in bowls with the rice. Add a drizzle or Sriracha Sauce for some excitement!
Enjoy, TL Stallings Madison Fireplace & Patio
