Blackened Shrimp And White Bean Chili - cooking recipe

Ingredients

Chili
3/4 lb dried great northern beans
6 tablespoons olive oil
4 fresh green anaheim chilies, stemmed, coarsely chopped, with seeds
2 fresh red serrano chilies, stemmed, seeded & coarsely chopped
1 fresh jalapeno chile, stemmed, seeded & coarsely chopped
2 medium garlic cloves, finely chopped
1 medium onion, finely chopped
4 cups chicken broth
1 -2 tomatillo, coarsely chopped
1 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried thyme
1 bay leaf
1/2 tablespoon salt
1 teaspoon white pepper
Blackened Shrimp
1/4 cup unsalted butter, melted
1 tablespoon medium hot pure chile powder
1 tablespoon sweet paprika
1 1/2 lbs medium shrimp, shelled and deveined

Preparation

In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
Drain and rinse under cold running water. Set beans aside.
In saucepan, heat 4 Tbsp of olive oil over medium heat.
Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
Rub butter mixture evenly over shrimp.
When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.