Shrimp and Scallop Posole

Name: Shrimp and Scallop Posole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps chopped cilantro, divided; 710 milliliters (or more) bottled clam juice; 3 garlic cloves, minced; 425 grams white hominy, drained, rinsed; 454 grams uncooked jumbo shrimp, peeled, deveined; 1 Tbsp finely grated lime peel; 1 Tbsp olive oil; 237 milliliters chopped onion; 237 milliliters salsa verde (tomatillo salsa), medium or mild; 454 grams sea scallops, halved horizontally; 2 Tbsps finely chopped sun-dried tomatoes in oil

Shrimp and Scallop Posole

You can never have too many main course recipes, so give Shrimp and Scallop Posole a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 222 calories, 18g of protein, and 5g of fat per serving. If you have cilantro, lime peel, sea scallops, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in large deep skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; sauté until tender, about 5 minutes.

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Onion

Add garlic; stir about 30 seconds.

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Garlic

Add 3 cups clam juice 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.

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Clam Juice

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Frying Pan

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.

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Salt And Pepper

Clam Juice

Cilantro

Scallops

Shrimp

Broth

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Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

4Tbsps

chopped cilantro, divided 710milliliters

(or more) bottled clam juice 3

garlic cloves, minced 425grams

white hominy, drained, rinsed 454grams

uncooked jumbo shrimp, peeled, deveined 1Tbsp

finely grated lime peel 1Tbsp

olive oil 237milliliters

chopped onion 237milliliters

salsa verde (tomatillo salsa), medium or mild 454grams

sea scallops, halved horizontally 2Tbsps

finely chopped sun-dried tomatoes in oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.