Spicy Shrimp with Pureed Hominy

    Spicy Shrimp with Pureed Hominy
    Vianney Rodriguez

    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. 

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Add garlic, cumin, salt and pepper and cook an additional 2 minutes.
    Step 4
    Add shrimp, stirring frequently and cook until shrimp are pink, about 3 minutes.
    Step 5
    Reduce heat add diced chipotles and tomatoes and simmer for 5 minutes until sauce thickens a bit. Serve warm over pureed hominy.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
    0
    No votes yet
    40 mins
    Prep Time: 
    20 mins
    Cook Time: 
    20 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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