Shrimp Soup with Black Beans and Hominy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 meaty ham hock (1 1/2 pounds) |
2 large carrots, halved |
4 large garlic cloves, halved |
1 small onion, halved |
1 celery rib, halved |
1 bay leaf |
3 quarts water |
one 15-ounce can white hominy, drained and rinsed |
one 15-ounce can black beans, drained and rinsed |
1 red bell pepper, diced |
1 ancho chile-stemmed, seeded and cut into very thin strips |
salt and freshly ground pepper |
1 pound shrimp, shelled and deveined |
3 tablespoons fresh lime juice |
1 hass avocado, half diced, half sliced |
1/3 cup cilantro sprigs |
Directions:
1. In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.
2. Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.
3. Notes: One Serving 285 calories, 9.4 gm total fat, 2 gm saturated fat, 32 gm carb.
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