Shrimp Pozole Recipes

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SHRIMP POZOLE



Shrimp Pozole image

Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 pounds shell-on large shrimp
1 1/2 white onions, cut into 12 wedges
6 cloves garlic
1 dried ancho chile
1/2 cup sliced almonds (with skins)
2 tablespoons sesame seeds
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
Coarse salt
12 Campari tomatoes
2 cans (15 ounces each) hominy, rinsed and drained
2 teaspoons extra-virgin olive oil
Toasted corn tortillas, for serving

Steps:

  • Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
  • Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
  • Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
  • Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
  • Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
  • Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.

SHRIMP POZOLE



Shrimp Pozole image

I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :)

Provided by Pinay0618

Categories     Stew

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
2 medium bell peppers, diced
2 tablespoons tomato paste
2 garlic cloves, finely chopped
1 teaspoon dried oregano leaves, crushed
1 tablespoon finely chopped chipotle chile in adobo
2 tablespoons all-purpose flour
3 cups water
2 shrimp flavor bouillon cubes, crumbled
2 (15 1/2 ounce) cans hominy, drained and rinsed
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1 lime, juice of
1/4 cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
  • Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
  • Sprinkle in flour and cook about 2 minutes, stirring frequently.
  • Stir in water, bouillon cubes and hominy and bring to a boil.
  • Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
  • Stir in lime juice and cilantro.
  • Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.

Nutrition Facts : Calories 423, Fat 8.7, SaturatedFat 1.4, Cholesterol 259.4, Sodium 1090.2, Carbohydrate 44.9, Fiber 7.6, Sugar 8.1, Protein 39.9

POZOLE VERDE WITH SHRIMP



Pozole Verde with Shrimp image

Pozole comes in the three colors of the Mexican flag: green, white and red. Pozole blanco is known for its rich pork broth. As a rule of thumb, blanco is for pozole purists. Pozole rojo is known for its beautiful crimson, chile-forward flavors, and it's the signature traditional pozole for a reason. But I think pozole verde takes the cake with its complex broth made with pumpkin seeds, cilantro and tomatillo. This green variation tastes like it was cooking for hours and hours but comes together in just about an hour. Pozole verde hails from the state of Guerrero located in Mexico's Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter summer version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

One 30-ounce can white hominy, drained and rinsed
3 bay leaves
Kosher salt
1/4 cup toasted sesame seeds
1/4 cup salted roasted pumpkin seeds
2 corn tortillas, torn into pieces
2 pounds tomatillos, husked and quartered
2 cups fresh cilantro leaves and stems, chopped
4 cloves garlic, peeled
1 serrano chile, stemmed and sliced in half
1/2 yellow onion, quartered
1 tablespoon grapeseed or canola oil
1 cinnamon stick
1 1/2 pounds shrimp, peeled and deveined, tails removed
1 bunch radishes, thinly sliced
1/2 red onion, finely diced
1 avocado, thinly sliced
1/2 small cabbage, thinly sliced
1 tablespoon dried oregano
12 tostadas
4 lime wedges, for serving

Steps:

  • Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
  • Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
  • When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
  • To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
  • Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
  • Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it's too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
  • Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
  • Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.

SHRIMP AND SCALLOP POSOLE



Shrimp and Scallop Posole image

Categories     Tomato     Sauté     Quick & Easy     Dinner     Lunch     Scallop     Shrimp     Healthy     Cilantro     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (or more) bottled clam juice
1 (15-ounce) can white hominy, drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes in oil
1 tablespoon finely grated lime peel
1 pound uncooked jumbo shrimp, peeled, deveined
1 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided

Steps:

  • 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 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
  • Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.

SHRIMP AND SCALLOP POSOLE



Shrimp and Scallop Posole image

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Provided by Vseward Chef-V

Categories     Spanish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups bottled clam juice
1 (15 ounce) can white hominy, drained, rinsed
1 cup salsa verde, medium (tomatillo salsa)
2 tablespoons finely chopped sun-dried tomatoes packed in oil
1 tablespoon finely grated lime peel
1 lb uncooked jumbo shrimp, peeled, deveined
1 lb large scallop, halved horizontally
4 tablespoons chopped fresh cilantro, divided

Steps:

  • 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 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
  • DO AHEAD Can be made 4 hours ahead.
  • Cool slightly. Refrigerate uncovered until cold, then cover and chill.
  • Bring to simmer before continuing.
  • Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
  • Simmer until seafood is just opaque in center, about 3 minutes.
  • Season with salt and pepper.
  • Divide among bowls; sprinkle with remaining cilantro.

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