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Seafood Posole
Seafood Posole adapted from Bon Appetit/ March 2007 & enhanced with Spice For Life spices & blends.
Category
Main Course
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Seafood Posole adapted from Bon Appetit/ March 2007 & enhanced with Spice For Life spices & blends.
Author:Debbie Fitzgerald
Ingredients
1 lb. Large sea scallops, halved horizontally
1 lb. Raw jumbo shrimp, peeled, deveined
1 TBS. Olive oil
3 c. (or more) Bottled clam juice
1 (15-oz.) can White hominy, drained, rinsed
1 c. Salsa verde (tomatillo salsa), medium or mild 3 TBS olive oil
1 c. Onion, chopped
3 cloves Garlic, minced
2 TBS. finely chopped sun-dried tomatoes in oil
1 TBS. finely grated lime peel
1 TBS. Chili Lime Blend
1 TBS. Cajun Seasoning
4 TBS. Cilantro, chopped. reserve 1 TBS. for garnish
Directions
Make the Broth:
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 c. clam juice, white hominy, salsa verde, sun-dried tomatoes, lime peel, Chili Lime Blend, and Cajun Seasoning; simmer 5 minutes.
Cook the Shrimp and Scallops
Bring broth to a simmer.
Add shrimp, scallops, and 3 TBS. cilantro to the broth.
Simmer until seafood is just opaque in center, about 3 minutes.
Season with salt and pepper.
Divide among bowls; sprinkle with remaining cilantro.
Recipe Notes
Broth can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing the recipe.
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