Scallop and Shrimp "Pozole"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 med red potatoes, diced (about 3/4 lb)Garlic, 4 cloves 3 8-oz bottles Snow's All Natural Clam Juice12 oz Budweiser Select 55 Beer (can substitute w/ veggie broth or additional clam juice - WILL change values)29 oz can white hominy, drained and rinsed1 pound raw scallops, if large, halve crosswise1 pound cooked salad shrimp3/4 green onion (only the white parts - reserve green tops for garnish)Cilantro, raw, 10 tbspLime Juice, 1 fl oz Olive Oil, 2 tbsp 7 oz can Herdez Salsa Verde (or similar mild to med salsa verde)salt and pepper to taste
Mince or grate garlic and let sit for 15 minutes (this reduces bitterness and increases antioxidants). Meanwhile, dice potatoes coarsely and sprinkle with salt and pepper. Set aside.
In a dutch oven, heat olive oil over med. heat. Add potatoes and cook until they begin to turn translucent, about 5 minutes. Add garlic and stir. This may stick to the pan slightly, just keep stirring the potatoes gently so they do not break up. When the potatoes are cooked through, deglaze pan with clam juice and beer.
Add salsa, green onions, cilantro, and lime juice. Bring mixture up to a simmer. Add hominy, scallops and shrimp. Bring back to a simmer for 3-5 minutes or until seafood is cooked and hot through.
Serve into bowls with additional cilantro, onion, crushed red pepper and lime for garnish.
Makes *8* generous 1 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KILLASHANDRAREE.
In a dutch oven, heat olive oil over med. heat. Add potatoes and cook until they begin to turn translucent, about 5 minutes. Add garlic and stir. This may stick to the pan slightly, just keep stirring the potatoes gently so they do not break up. When the potatoes are cooked through, deglaze pan with clam juice and beer.
Add salsa, green onions, cilantro, and lime juice. Bring mixture up to a simmer. Add hominy, scallops and shrimp. Bring back to a simmer for 3-5 minutes or until seafood is cooked and hot through.
Serve into bowls with additional cilantro, onion, crushed red pepper and lime for garnish.
Makes *8* generous 1 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KILLASHANDRAREE.
Nutritional Info Amount Per Serving
- Calories: 318.8
- Total Fat: 5.5 g
- Cholesterol: 129.2 mg
- Sodium: 842.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 5.3 g
- Protein: 25.6 g
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