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White Chili with Shrimp

6 Servings

Recipe courtesy by Louisiana Locavores


  • 1 pound peeled Louisiana Select Shrimp (31-40 size), thawed
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2 tbsp butter
  • 1 cup frozen corn, thawed
  • 1/2 cup roasted chilies (we used homegrown, can substitute a 7oz can)
  • 27oz Blue Runner navy beans
  • 1 can Paradise Park beer
  • 1 cup veggie stock or shrimp stock
  • 1 tsp Louisiana Locavores Vicious Verde hot sauce (can substitute any green hot sauce)
  • 1 tsp Louisiana cane sugar
  • 2.5 tsp salt (to taste – use as much or as little as preferred)
  • 1.5 tsp cumin
  • 2 tsp Louisiana Locavores Cajun Spice seasoning blend
  • .5 tsp Louisiana dry shrimp powder
  • Squeeze of lemon
  • Favorite garnishes (cheese, red onions, cilantro, sweet potato tortilla chips)


  1. Put a large pot on medium heat and add butter to sauté onions until translucent
  2. Add garlic and sauté for one minute until fragrant, then deglaze pan with beer and add shrimp powder
  3. Cook beer for about 5 minutes until no alcohol smell remains
  4. Add canned beans, veggie stock, roasted chilies, salt, hot sauce cane sure, cumin, cajun spice and stir to combine
  5. Continue stirring semi frequently to avoid sticking while reducing chili to desired consistency (about 8 minutes), adding corn in the last few minutes (about 2 minutes) cooking to allow flavors to absorb
  6. Add shrimp and squeeze of lemon; shrimp only need 2-3 minutes to cook
  7. Taste for salt; may need to be adjusted based on preferred hot sauce and spice blend
  8. Serve hot with favorite chili garnishes – we used Louisiana Locavores Sweet Potato Tortilla Chips, chopped fresh red onion, cilantro, and an extra wedge of lemon/lime.
  9. Side Notes: Flavor of chili will improve the next day. This chili is also over rice!