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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!

Comments

  1. I'm blushing! And I love the sound of your posole with the delicious adaptations...lovely! Wishing you and yours a very happy new year, Camilla! =)

    ReplyDelete
  2. Thanks, Heather. Happy New Year to you, too. Can't wait to join the food'n'flix fun next month.

    ReplyDelete

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