Shrimp and Scallop Posole
- A non-traditional version of the hearty Mexican Soup
Serves/Makes:6 or more
- 1 tbsp (15 ml) olive oil
- 1 cup (225 ml) chopped onion
- 5 garlic cloves, minced
- 3 cups (700 ml) bottled clam juice or seafood broth, or more
- 1 15 oz (420 grm). can white hominy, drained and rinsed
- 1 15 oz (420 grm). can golden (yellow) hominy, drained and rinsed
- 1 8 oz (224 grm). can salsa verde (tomatillo salsa), medium or mild
- 2 tbsp (30 ml) finely chopped sun-dried tomatoes
- 4 oz (112 grm). can ortega chiles (optional)
- 1 tbsp (15 ml) finely grated lime peel
- 1 lb (.5 kg). uncooked shrimp, peeled and deveined
- 1 lb (.5 kg). bay scallops
- 4 tbsp (60 ml) chopped fresh cilantro
- extra fresh cilantro for garnish
- chopped avocado for garnish
- Heat oil in large pot over medium-high hear.
- Add onion; saute until tender, about 5 minutes.
- Add garlic; stir about 30 seconds.
- Add clam juice or seafood broth, hominy, salsa, tomatoes, chiles (if using) and lime peel; simmer 5 minutes.
- Add shrimp, scallops, and 4 tbsp (60 ml) cilantro to simmering broth, adding more clam juice to thin if necessary.
- Simmer until seafood is just opaque in center, about 3 minutes.
- Season to taste with salt and pepper.
- Divide among bowls; sprinkle with additional cilantro and avocado, if desired.
- This comes from a great recipe in the March 2007 Bon Appetit and the original can be found on epicurious.com.
This soup is unbelievably quick, easy and tasty!
I have tweaked the recipe increasing the garlic, cilantro and sometimes adding the ortega chiles. I also added the golden hominy because I like the color it adds to the soup as well as adding a little more bulk.
The hominy and 8 oz. salsa verde cans are usually found in the Mexican food section of the supermarket. The seafood can be found ready to thaw, rinse and use in the freezer section of the market.