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Roaring Fork Rock Shrimp Chili


  • 1 tablespoon corn oil
  • 3 large yellow onions, chopped
  • 1 tablespoon garlic, minced
  • 1/4 cup poblano chiles, roasted and diced
  • 1/4 cup dark beer
  • 4 ancho chiles, toasted and minced
  • 1 tablespoon chipotle peppers in adobo sauce, pureed
  • 1 cup tomatoes, chopped
  • 1 quart shrimp stock
  • 1 pint strong chicken stock
  • 1 cup corn tortilla pieces, toasted
  • 1 tablespoon dark chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon unsalted butter
  • 2 cups rock shrimp, cleaned and deveined
  • 4 teaspoons sour cream
  • 4 lime wedges
  • Cilantro sprigs
  • Kosher salt and black pepper to taste


  1. Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; sauté until just tender.
  2. Deglaze pan with dark beer; allow mixture to reduce by half.
  3. Add ancho chilies, chipotle puree, tomato and tortillas; simmer 30 minutes over medium heat.
  4. Add spices, then season to taste. Puree mixture, then set aside in a warm place.
  5. Heat butter in a skillet; sauté rock shrimp.
  6. Add shrimp to chili; heat together. Season to taste.
  7. Pour into bowls, then garnish with sour cream, lime juice and cilantro sprigs.

Source: Chef Robert McGrath - Roaring Fork Restaurant, Scottsdale, Arizona -

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