SHRIMP AND SCALLOP POSOLE

Shrimp and Scallop Posole image

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

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

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.

*** Explore more Shrimp And Scallop Posole Recipes »

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