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Spicy Shrimp with Pureed Hominy

Spicy Shrimp with Pureed Hominy

For this Southern take on a meatless meal perfect for Lent, shrimp are sauteed with garlic and chipotles then served on top of a fluffy pillow of pureed hominy. 


Ingredients
For the Hominy Puree
1
30-ounce can hominy
2
cups
milk
1
teaspoon
salt
2
teaspoons
freshly ground black pepper
1
tablespoon
unsalted butter
For the Spicy Shrimp
1
tablespoon
Olive Oil
1
medium onion, sliced
3
cloves
garlic, minced
1
teaspoon
ground cumin
1
teaspoon
each salt and freshly ground black pepper
1
pound
large shrimp, peeled and deveined
1
tablespoon
chipotles, diced from can
1
15-ounce can diced tomatoes with green chiles
1/2
cup
cilantro
Directions
Make the hominy puree: In a saucepan over medium high heat simmer hominy and milk until warm. With a potato smasher or using a blender mash or puree hominy until smooth. Reduce heat to low stir in salt, pepper and butter. Taste and adjust seasoning; keep warm.
Make the shrimp: Heat oil in a large nonstick skillet over medium heat. Add sliced onion and sauté until tender and translucent, about 4 minutes.
Add garlic, cumin, salt and pepper and cook an additional 2 minutes.
Add shrimp, stirring frequently and cook until shrimp are pink, about 3 minutes.
Reduce heat add diced chipotles and tomatoes and simmer for 5 minutes until sauce thickens a bit. Serve warm over pureed hominy.

The base number of servings for this recipe is 6
OK

Categories 

Fish

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