Shrimp And Scallop Posole |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have tried many varieties of posole and pretty much loved them all. Posole, a hearty and comforting Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops here make this version special enough for a party. Read more . This is from Bon Appetit, one of my favorite magazines and references. Enjoy. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
3 cups (or more) bottled clam juice |
1 (15-ounce) can white hominy, drained, rinsed |
1 cup salsa verde (tomatillo salsa), medium or mild |
2 tablespoons finely chopped sun-dried tomatoes in oil |
1 tablespoon finely grated lime peel |
1 pound uncooked jumbo shrimp, peeled, deveined |
1 pound large sea scallops, halved horizontally |
4 tablespoons chopped cilantro, divided |
Directions:
1. Heat oil in large deep skillet over medium-high heat.
2. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds.
3. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
4. NOTE: Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
5. Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes.
6. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.
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