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Southwest Shrimp Chili
Southwest Shrimp Chili
Southwest Shrimp Chili
Southwest Shrimp Chili
Southwest Shrimp Chili

This delicious seafood chili dish can be put together from start to finish in as little as 10 minutes.

Courtesy of Chef Mark Cleveland

2 Servings

  • 1 Ear of Corn
  • 2 Cups Favorite Chili (there are lots of great tasting healthy & delicious canned chili blends on the market)
  • ¼ Pound Shrimp, cleaned, tail on raw (Chef used eco-friendly wild-caught white gulf shrimp 16/20)
  • 2 Tsp EVOO
  • 1 Tbs Cajun or BBQ Spice Blend (Everson)
  • 1 Tbs No Salt Chili Powder
  • 1 Ready. Chef. Go!® Dual Compartment or Microwave and Oven Steam Cooking Bag

Use standard or dual compartment bags. Cut half of the ear of corn into ¾ inch slices. Cut the kernels off the other half and mix into the chili. Drizzle the EVOO over the shrimp and then dredge the shrimp in the spice blend. Stir well so the shrimp are fully coated.

If using a dual compartment bag, put the shrimp and corn on one side and the corn chili mix in the other. If using standard bags, load the corn on top of the chili, then top with the spiced shrimp. Seal the bags.

Conventional Oven: Cook in a conventional oven for 15 to 18 minutes.

Microwave: Microwave on high for 3 minutes. Let rest 3 mins before opening the bag. Garnish with toasted bread and romaine lettuce.

Note: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast high heat cooking in the oven. The results are always succulent & tender.  You’ll taste the difference. Virtually no clean up. 

Southwest Shrimp Chili
Southwest Shrimp Chili
Southwest Shrimp Chili
Southwest Shrimp Chili

Southwest Shrimp Chili

This delicious seafood chili dish can be put together from start to finish in as little as 10 minutes.

Courtesy of Chef Mark Cleveland

2 Servings

  • 1 Ear of Corn
  • 2 Cups Favorite Chili (there are lots of great tasting healthy & delicious canned chili blends on the market)
  • ¼ Pound Shrimp, cleaned, tail on raw (Chef used eco-friendly wild-caught white gulf shrimp 16/20)
  • 2 Tsp EVOO
  • 1 Tbs Cajun or BBQ Spice Blend (Everson)
  • 1 Tbs No Salt Chili Powder
  • 1 Ready. Chef. Go!® Dual Compartment or Microwave and Oven Steam Cooking Bag

Use standard or dual compartment bags. Cut half of the ear of corn into ¾ inch slices. Cut the kernels off the other half and mix into the chili. Drizzle the EVOO over the shrimp and then dredge the shrimp in the spice blend. Stir well so the shrimp are fully coated.

If using a dual compartment bag, put the shrimp and corn on one side and the corn chili mix in the other. If using standard bags, load the corn on top of the chili, then top with the spiced shrimp. Seal the bags.

Conventional Oven: Cook in a conventional oven for 15 to 18 minutes.

Microwave: Microwave on high for 3 minutes. Let rest 3 mins before opening the bag. Garnish with toasted bread and romaine lettuce.

Note: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast high heat cooking in the oven. The results are always succulent & tender.  You’ll taste the difference. Virtually no clean up. 

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