Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Memphis Barbecue Shrimp Chili
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound medium shrimp
4 tablespoons unsalted butter
3 tablespoons olive oil
5 cloves garlic, coarsely chopped
1 1/2 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (Tabasco or similar brand)
1 teaspoon liquid smoke
1 1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoon salt
1 teaspoon freshly ground coarse black pepper
1 tablespoon chili powder
1/2 cup chopped fresh parsley
1 lemon, sliced very thin
white rice, optional
French bread, optional
directions
Peel and clean the shrimp. Melt the butter and oil in a large, heavy skillet. Add the garlic and saute until soft.
Add the shrimp and cook until pink. Add the barbecue, Worcestershire, and hot sauces, the liquid smoke, red pepper flakes, salt, black pepper and chili powder. Simmer 10 minutes.
Add the parsley and lemon slices. Simmer 5 to 7 minutes longer.
This makes a soupy, saucy chili. Serve on white rice to absorb the gravy or with chunks of French bread for dipping.
Recipe Source: "Chili Nation" by Jane and Michael Stern
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nutrition data
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