«︎ Back to Recipes


Christmas Chili Shrimp Stacks

Christmas Eve traditions are a cherished part of the season that we look forward to every year. There's just something magical about gathering together to enjoy dishes so special we only put them on the table once a year. Sometimes, what makes the food so special isn't just the taste, but the chef who created it. The holiday season can make chefs out of family members who prefer avoid the kitchen during all other times of the year — like grandpa! In our family, it wasn't Christmas unless Grandpa made his famous Christmas Chili Shrimp Stacks — full of creamy seaside flavor with just the right amount of heat. Simply coat the shrimp with garlic powder, salt, chili powder, cumin and olive oil and cook through. Combine Smith's Sour Cream, chipotle pepper, dill weed and lime juice, then spread on sandwich rolls lined with lettuce leaves and bacon slices. Layer in the cooked shrimp, then top with cherry tomatoes and sprinkle with dill weed. 

How to Make


  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 lb large shrimp, peeled and deveined
  • 1 cup Smith's Old Fashioned Sour Cream
  • 1 chipotle pepper, seeded and finely chopped
  • 1 tbsp dill weed, plus more for topping
  • Juice of 1 lime
  • 4 French rolls, toasted
  • 8 romaine lettuce leaves
  • 4 slices bacon, fully cooked
  • 1 cup cherry tomatoes, sliced


  1. In a bowl, combine garlic powder, salt, chili powder, cumin and olive oil. Place shrimp in the bowl and toss to coat. Set aside.
  2. In a bowl, combine Smith's Old Fashioned Sour Cream, chipotle pepper, dill weed and lime juice. Stir until smooth and set aside.
  3. Place shrimp in a skillet over medium heat. Cook for 5 minutes or until cooked through.
  4. Spread chipotle sour cream on each roll. Place lettuce leaves and bacon slices on the bottom half of the rolls and divide shrimp on each sandwich. Top with cherry tomatoes. Sprinkle with dill weed.


No reviews have been submitted