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 ingredie
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