Outside the Box Shrimp Chile
by Reeni

3 slices Bacon
Olive oil for frying
1 large onion, thinly sliced
2 cloves garlic, minced
4-5 ounce can diced green chiles, drained
1 and ½ tablespoons Chile Powder
1 tablespoon Cilantro
1 and 1/2 teaspoons Cumin
1 teaspoon Cinnamon
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
14 and ½ ounce can diced tomatoes with juices
1 can black beans, rinsed and drained
1 cup of frozen Goya giant corn or ½ cup regular corn
½ pound small-medium size shrimp, cleaned, tails off
Tortilla chips, Cheese Quesadillas, Avocado slices, Sour cream and shredded cheddar cheese for serving
Serves 3-4

In a large, heavy bottom saucepan fry bacon on medium heat until cooked. Remove bacon from pan and drain grease.

In the same pan place 2 tablespoons olive oil and the onions. Saute on low-medium heat for about five minutes until soft. Add drained green chiles and garlic, saute for 3-4 more minutes. Add all of the seasonings to the pan and the crumbled bacon; stir and saute for another 2 minutes or so.

Add the tomatoes, beans, corn and ½ cup water. Bring to a boil and simmer for 45 minutes. Taste and re-season if needed. Add more water if it seems too thick.

Add shrimp, bring to a boil again and simmer for another 15 minutes or until the shrimp curl up and are cooked through.

Source: Cinnamon Spice and Everything Nice