Skip to main content

Posole de Camarones (Shrimp and Hominy Stew) #MexicanRecipes

By

#MexicanRecipes
Today kicks off a week long event, hosted by Sue of Palatable Pastime. She's wrangled a group of blogers to share Mexicn recipes for the whole week. What fun! Happy #MexicanRecipes Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Posole de Camarones
Shrimp and Hominy Stew

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 Garnishes

  • sliced sundried tomatoes
  • anchovy filets
  • fresh squeezed lime juice


Procedure
Herbed Salsa Verde
Mince all the greens and place in a medium mixing bowl. Stir in the remaining ingredients 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 or Dutch oven over medium to high heat. Add onion, celery, and carrots and sauté until the onions are tender and beginning to turn translucent. Stir in the reserved Herbed Salsa Verde. Pour in the vegetable boullion and juice from the orange. Bring to a boil. Add shrimp and cook till just opaque.

To Serve
Ladle into individual bowls. Garnish, as desired, and serve hot.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more