Posole de Camarones (Shrimp and Hominy Stew)

Have I told you that I have a girlichef crush? I love that blog and everything she cooks. I was intrigued by her recipe for Posole de Camerones last week and decided it would be the perfect New Year's Eve lunch. Of course I used it more as a point of inspiration instead of an actual recipe, making more than a couple of changes. However, I think I stayed true to the flavors. Delicious!

INGREDIENTS

Herbed Salsa Verde:
1 C arugula

1 C fresh mint leaves

1 C fresh cilantro leaves
zest of 1 orange

ground black pepper

big pinch sea salt

Lime Sea Salt:
grated lime zest

1 tepin chili
2 T coarse sea salt

Posole:

2 T olive oil

1 chopped onion

chopped celery
chopped carrots
5 C vegetable boullion
2 lbs uncooked shrimp, peeled and deveined
2 C cooked white hominy
juice from 1 orange

Additional Garnish:
sliced sundried tomatoes
anchovy filets
fresh squeezed lime juice

PROCESS

Herbed Salsa Verde:

Mince everything and set aside.

Lime Sea Salt:

Mash all of the ingredients together in a mortar and pestle. Set aside.

Posole:

Heat olive oil in a soupot over medium-high heat. Add onion, celery, and carrots and sauté until tender. Stir in the reserved Herbed Salsa Verde, vegetable boullion, juice from the orange and bring to a boil. Add shrimp and cook till opaque.

To serve, ladle soup into flat bowls. Garnish with sun-dried tomatoes, anchovy filets, and lime salt. Squeeze fresh limes over the soup. Enjoy!