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Shrimp and Scallop Posole

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup chopped onion

  3. 3 garlic cloves, minced

  4. 3 cups (or more) bottled clam juice

  5. 1 (15-ounce) can white hominy, drained, rinsed

  6. 1 cup salsa verde (tomatillo salsa), medium or mild

  7. 2 tablespoons finely chopped sun-dried tomatoes in oil

  8. 1 tablespoon finely grated lime peel

  9. 1 pound uncooked jumbo shrimp, peeled, deveined

  10. 1 pound large sea scallops, halved horizontally

  11. 4 tablespoons chopped cilantro, divided

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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