Shrimp & Scallop Posole

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Shrimp & Scallop Posole calories by ingredient


Introduction

Makes 6 servings
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party. Makes 6 servings
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
Number of Servings: 1

Ingredients

    1 tablespoon olive oil
    1 cup chopped onion
    3 garlic cloves, minced
    3 cups (or more) Vegetable Broth
    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

Directions

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.