SHRIMP POZOLE
I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :)
Provided by Pinay0618
Categories Stew
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
- Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
- Sprinkle in flour and cook about 2 minutes, stirring frequently.
- Stir in water, bouillon cubes and hominy and bring to a boil.
- Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
- Stir in lime juice and cilantro.
- Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.
Nutrition Facts : Calories 423, Fat 8.7, SaturatedFat 1.4, Cholesterol 259.4, Sodium 1090.2, Carbohydrate 44.9, Fiber 7.6, Sugar 8.1, Protein 39.9
SHRIMP POZOLE
Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
- Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
- Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
- Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
- Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
- Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.
POZOLE VERDE WITH SHRIMP
Pozole comes in the three colors of the Mexican flag: green, white and red. Pozole blanco is known for its rich pork broth. As a rule of thumb, blanco is for pozole purists. Pozole rojo is known for its beautiful crimson, chile-forward flavors, and it's the signature traditional pozole for a reason. But I think pozole verde takes the cake with its complex broth made with pumpkin seeds, cilantro and tomatillo. This green variation tastes like it was cooking for hours and hours but comes together in just about an hour. Pozole verde hails from the state of Guerrero located in Mexico's Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter summer version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
- Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
- When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
- To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
- Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
- Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it's too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
- Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
- Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.
SHRIMP AND SCALLOP POSOLE
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
Provided by Vseward Chef-V
Categories Spanish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large deep skillet over medium-high heat.
- Add onion; sauté until tender, about 5 minutes.
- Add garlic; stir about 30 seconds.
- Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
- DO AHEAD Can be made 4 hours ahead.
- Cool slightly. Refrigerate uncovered until cold, then cover and chill.
- Bring to simmer before continuing.
- 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.
- Season with salt and pepper.
- Divide among bowls; sprinkle with remaining cilantro.
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