Best 6 Seafood Chili Recipes

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

MARYLAND SEAFOOD CHILI

Steps:

• Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.

CHILI SEAFOOD SAUCE

Steps:

• In a small bowl, combine the ketchup, chili sauce, lemon juice, horseradish and pepper sauce. Cover and refrigerate until serving.

SEAFOOD CHILI

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over medium heat. Melt butter, then add shrimp, scallops, onions, peppers and tomatoes. Stir in chili sauce with beans and bring to a simmer. Stir in fried fish. Place rice in an ovenproof baking dish, add seafood mixture and top with cheese. Bake until cheese is melted and bubbly, about 5 to 10 minutes.

PALEO SEAFOOD CHILI

Steps:

• Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
• Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.

SEAFOOD CHILI

Steps:

• 1. THIS IS THE FIRST 5 INGREDIENTS Add 2 TBS( recipe says 4 Tbsp but it's divided) evoo to a small sauce pan and on medium-low heat add jalapeno, onion and sauté for 7 minutes to soften but not brown. Add the roasted jalapeno and sauté for 1 minute. Add the apple cider vinegar and stir for 1 minute, remove from heat. Puree in a food processor.
• 2. In a 2 quart Dutch oven or soup pot add the remaining 2 Tbps of divided olive oil on a medium to low heat. Add the onion, pepper and celery and sauté 7 minutes or until vegetables become soft but not browned. Push vegetables to the side of the pan and place tilapia in the middle of the pan and sauté for 2 minutes. Break up tilapia by pushing on it with a wooden spoon until tilapia is broken up into little pieces. Add the chili powder, cumin and sauté while mixing for 1 minute. Add the water and turn heat to high and bring to a boil. Add tomato sauce and stir to mix, reduce heat to simmer. Add hominy and simmer for 20 minutes. Add the mussels and cook for another 10 minutes.
• 3. Meanwhile after adding mussels to chili In a small bowl combine bay scallops and shrimp with 1 Tbps extra virgin olive oil,1 Tbsp of chili powder and 1 Tbsp of sweet paprika and mix to coat evenly. Add 1 TBS. of extra virgin olive oil to a large skillet on medium heat and allow temperature to come up (about 1 minute. Add the scallops and shrimp and saute for 3 minutes stirring occasionally. Add shrimp and scallops to chili pot and stir for 1 minute. Serve immediately.