Shrimp & Scallop Posole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tablespoon olive oil1 cup chopped onion3 garlic cloves, minced3 cups (or more) Vegetable Broth1 (15-ounce) can white hominy, drained, rinsed1 cup salsa verde (tomatillo salsa), medium or mild2 tablespoons finely chopped sun-dried tomatoes in oil1 tablespoon finely grated lime peel1 pound uncooked jumbo shrimp, peeled, deveined1 pound large sea scallops, halved horizontally4 tablespoons chopped cilantro, divided
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 vegetable broth 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.
Number of Servings: 1
Recipe submitted by SparkPeople user AKLIZARD.
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.
Number of Servings: 1
Recipe submitted by SparkPeople user AKLIZARD.
Nutritional Info Amount Per Serving
- Calories: 1,515.0
- Total Fat: 29.3 g
- Cholesterol: 838.7 mg
- Sodium: 6,474.5 mg
- Total Carbs: 120.5 g
- Dietary Fiber: 16.9 g
- Protein: 180.8 g
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