Carolina Shrimp Boil Chili
“My eyeballs are sweating”. That’s what Chili Dan said when he tried this chili. To be fair, we like that
and attribute most of that heat to the optional garlic chili sauce spooned on top. The chili itself is not too
hot and loaded with all the great flavors of a traditional shrimp boil. It’s a bit thinner than most chilies,
but that just lets you sop up all that juice with a good piece of French bread. Easily doubled too for a
bigger crowd. Use the garlic chili sauce if you dare, but remember, you were warned.

Level of Difficulty: Easy

Serves 4.

1 tablespoon canola oil
1 large onion, peeled and diced
1 large poblano chili pepper, seeded and diced
2 teaspoons Old Bay seasoning
1 large potato, diced
½ lb. smoked turkey kielbasa sausage, diced
1 (12 oz.) bottle beer (we used Pale Ale)
3 cups chicken stock
3 tablespoons honey
½ lemon (with rind)
2 lbs. peeled, deveined shrimp, tails removed
2 cups frozen corn kernels
2 tablespoons butter, softened
2 tablespoons flour
Garlic chili sauce (optional)

Heat the canola oil in a large stockpot. Add onion and poblano chili and sauté for 5 minutes. Add Old
Bay seasoning, potato, sausage, beer, chicken stock, honey and lemon. Bring to a boil, then lower heat
and simmer for 30 minutes or until potatoes are fork tender. Add shrimp and corn and cook for 3
minutes or until shrimp are opaque.

In a small bowl, mix butter and flour together with a fork until smooth. Stir into chili and cook and
additional 2-3 minutes or until slightly thickened. Remove and discard lemon.

To serve, ladle chili into bowls and top with 1 teaspoon garlic chili sauce.

Special Teams:
Ice cold beer