Friday, May 1, 2009

Shrimp and Hominy Soup

I’m back from my long hiatus! I spent the early part of this week visiting my sister and loving her 3 little kids. I love being an aunt ;).

On another note, it’s finally beginning to look like spring where I live and all I can think about is making something that screams fresh.

I’ve been living the life of comfort food for all of the 6 winter months (Winter is supposed to be 3 months, isn’t it? Michigan apparently didn’t get the memo.) It’s finally time for light meals and leisurely nights on my patio with a glass of Oberon or pinot noir in hand. What could be more fun than that?

This soup is light and so fresh tasting that my mom labeled it “The best soup she has ever eaten”. I can’t take all the credit though, my neighbor ‘A’ brought her leftovers for this soup over a few months ago and when I finally twisted her arm for the recipe—there is no stopping me now. I made a few changes; you can certainly do the same for your tastes.

This would also be a perfect match for your “Cinco de Mayo” party!!


Shrimp and Hominy Soup
Recipe derived from Bon Appetit November 2000
Ingredients:
2 tablespoons olive oil
1 finely chopped carrot
2 finely chopped celery stalks
3 garlic cloves, minced
1/4 teaspoon dried oregano
4 cups chicken stock
1 15-ounce can golden hominy, drained
1 can crushed tomatoes with juices
1 teaspoon chopped canned chipotle chilies, seeds removed
½ pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges
Avocado
Greek Yogurt

Directions:
In a large soup pot or large cast iron pot, heat olive oil over medium heat. Add carrot, celery, and dried oregano and sauté for about 10 minutes. Add the garlic and cook for an additional minute. Add broth, hominy, tomatoes and chipotle chilies. Bring to a light simmer, reduce heat to low and cover and simmer for 30 minutes. Add shrimp and cook until pink on the outside and opaque in the center, about 3 minutes. Add fresh cilantro. Serve with lime wedges, slices of avocado and low fat Greek yogurt.

6 comments:

Jessica said...

Congratulations on getting some warm weather, finally! I recently ate hominy in a chili type dish this past winter and I liked it quite a bit. I'm allergic to shellfish but I think that I might try this soup with chicken or sausage or maybe just lots of veggies.

Sweet as Coco said...

Ugh, you aren't kidding! Warm weather has been a long time coming! You could totally use a different meat in this--I bet Chorizo would be really good. I never had hominy before this either! It's so good!

Jeff said...

I am down in Indiana and we are about as bad as you guys for weather. Finally starting to get some decent weather but a couple weeks before out of frost fears.

Nicely done and way to stay persistent on the neighbor to get the recipe. I find booze is the best way to get people to cough up their recipes.

Sweet as Coco said...

I bribe my neighbors with booze and cupcakes...I make sure I cover all my bases. ha!

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