Shrimp and Scallop Posole |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
3 cups bottled clam juice |
1 (15 ounce) can white hominy, drained, rinsed |
1 cup salsa verde, medium (tomatillo salsa) |
2 tablespoons finely chopped sun-dried tomatoes packed in oil |
1 tablespoon finely grated lime peel |
1 lb uncooked jumbo shrimp, peeled, deveined |
1 lb large scallop, halved horizontally |
4 tablespoons chopped fresh cilantro, divided |
Directions:
1. Heat oil in large deep skillet over medium-high heat.
2. Add onion; sauté until tender, about 5 minutes.
3. Add garlic; stir about 30 seconds.
4. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
5. DO AHEAD Can be made 4 hours ahead.
6. Cool slightly. Refrigerate uncovered until cold, then cover and chill.
7. Bring to simmer before continuing.
8. Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
9. Simmer until seafood is just opaque in center, about 3 minutes.
10. Season with salt and pepper.
11. Divide among bowls; sprinkle with remaining cilantro.
|
|