Title: Shrimp Lovers Chili
Categories: Chili
Yield: 6 Servings

1	lg	Onion; coarsely chopped
2	cl	Garlic; minced
1	tb	Olive oil
3/4	c	Picante sauce or salsa
1	cn	8-oz. tomato sauce
1/2	c	Beef or chicken broth
1 1/2	tb	Chili powder
2	ts	Ground cumin
2	ts	Oregano leaves; crushed
1 1/2	ts	Salt
1 1/2	c	Yellow squash; cut into 1/2" pieces
1	lb	Medium shrimp; peeled and deveined
1 1/2	c	Zucchini; cut into 1/2" pieces
OPTIONAL TOPPINGS
		Sour cream
		Cilantro; chopped

Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender, but not brown. Add picante sauce, tomato sauce, broth and seasonings; bring to a boil. Stir in yellow squash; cover and simmer 10 minutes. Stir in shrimp and zucchini; cover and continue to simmer 8 to 10 minutes, or until shrimp is cooked. Ladle into bowls; top as desired. Makes 5 servings, about 5 1/2 cups chili. NOTE: 1 pound frozen cooked shrimp, thawed, may be substituted. Add during last 3 minutes of cooking time.

Source: TPA Trib, 2/23/95

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