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Shrimp and Hominy Soup |
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Serves: 4 Print this Recipe(Pozole de Camarón) Category: Fish Soups The creative dishes I've tasted at Chapuline Restaurant in Oaxaca are a continuing inspiration. I especially like the chef 's flavorful shrimp soup that is a blending of old and new: pozole, or dried corn with the hull removed, and shrimp are cooked in a lighter broth than in the usual stew-like pozoles (a dish named after the main ingredient). Fresh epazote can be difficult to find, so substitute cilantro for fresh herb flavor, even though the taste is different. 2 cups Basic Chicken Stock or canned broth 3/4 pound medium shrimp (14 to 17), in the shell 1 cup water 2 ancho chiles, stemmed, seeded, veins removed, and cut into pieces 1 tablespoon olive oil 1/2 medium white onion, chopped 2 cloves garlic (medium), finely chopped 2 medium tomatoes, peeled and finely chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon cumin 1 tablespoon chopped fresh epazote leaves, or fresh chopped cilantro 1 (15-ounce) can white or yellow hominy, drained and rinsed 1/2 teaspoon salt, or to taste 1 large avocado (Hass variety preferred), thinly sliced Lime wedges 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil; then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil; then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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