DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

THE G.O.A.T. SEAFOOD CHILI WITH GOAT CHEESE CREMA AND PICO DE GALLO

DC74F66F-507A-4628-84BF-F279EDD1AD53_1_201_a

Ingredients

The Chili:

2 tablespoons olive oil

1-pound large shrimp, peeled and deveined

1-pound sea scallops

2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

1 large onion, chopped

1 jalapeno pepper, chopped (including seeds)

6 large cloves garlic, chopped

½ cup tequila

¼ pound cooked chorizo sausage, chopped fine

1 small red bell pepper, chopped

1 small green bell pepper, chopped

2 tablespoons lobster base

1, 28-ounce can chopped tomatoes

1 teaspoon salt

2 teaspoons chili powder

1 tablespoon cumin

8-ounces cream cheese

2-pounds littleneck clams, shells scrubbed clean with a potato brush

2-pounds mussels, bearded and scrubbed clean with a potato brush

1, 15.5-ounce can cannellini beans, drained and rinsed

1, 15.5-ounce can black beans, drained and rinsed

1-pound lump crab meat

2, 3.5-ounce packages Treasure Cave Crumbled Goat Cheese

½ cup scallions, chopped

½ cup fresh cilantro, leaves chopped

2 tabelspoons lime juice

 

The Crema:

½ cup sour cream

2 tablespoons heavy cream

1, 3.5-ounce package Treasure Cave Crumbled Goat Cheese

¼ teaspoon salt

 

The Pico de Gallo:

2 cups tomatoes, chopped fine

1 small onion, chopped fine

2 cloves garlic, minced

1 jalapeno, minced

2 tablespoons lime juice

¼ cup olive oil

1 tablespoon sugar

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin

Instructions

Heat the olive oil in a large Dutch oven (8-10 quart) or soup pot over medium high heat.

Pat the shrimp and scallops dry with paper towels.  Toss them with 1 tablespoon of the Cajun seasoning to coat.  When the oil is very hot, add them to the pan and sear quickly on each side, about 1 minute.  They do not need to be cooked through, just seared on the outside.  Remove and set aside.

Add the onions, jalapeno, and garlic to the pan drippings and cook, stirring, for 2 minutes until fragrant and soft.  Add the tequila to the pan to deglaze, scraping up any brown bits on the bottom of the pan.

Add the chorizo, red pepper, green pepper, and lobster base to the pan. Continue cooking, stirring frequently until all of the liquid is absorbed and peppers are soft, about 4-5 minutes.

Add the tomatoes, salt, chili powder, cumin, and remaining tablespoon of Cajun seasoning to the pan.  Bring to a boil and add the crema cheese.  Continue to cook for 3-4 minutes until the cheese is melted and everything is incorporated.  Bring back to a low boil.

Add the clams to the pot and cover.  Cook for 6-8 minutes until the clams start to open.  Add the mussels to the pot and bring the sauce back to a boil.  Cover and cook 6-8 minutes more until all of the clams and mussels have opened.  Discard any that have not opened.

Add the shrimp and scallops back to the pot with any juices that have released.  Stir to combine.  Add the beans, crab meat, 1 ½ packages of the crumbled goat cheese, ½ the scallions,  ½ of the cilantro, and the lime juice to the pot.  Gently stir and toss to combine everything taking care not to crush the crab and goat cheese too much.  Cover and keep warm until ready to serve.

To make your crema, combine the sour cream, heavy cream, goat cheese, and salt in a small bowl and stir to combine.

To make your pico de gallo, combine everything in another small bowl and toss to combine.

Serve your (ahhhhmazing) chili hot in bowls topped with a dollop of the crema and a couple tablespoons of the pico de gallo.  Garnish with the remaining crumbled goat cheese, scallions, cilantro leaves, and lime wedges.  DEVOUR!!

You May Also Like...

Maple Soy Salmon Salad with Spinach, Mandarin, Cashew

MAPLE SOY SALMON ON SPINACH, MANDARIAN ORANGE, AND CASHEW SALAD WITH ORANGE MAPLE SOY VINAGRETTE

7214F87E-AC49-46BA-A60E-00376284436A_1_201_a

TUNA POKE BOWLS WITH QUICK PICKLE AND FRIED TORTILLA STRIPS

557C66E7-0FF7-4F53-BE87-36A819DE4AD2_1_201_a

CHICKEN AND RICE SOUP

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00