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Categories:
olive oil onion garlic clam juice white hominy salsa verde tomatoes lime peel jumbo shrimp fresh cilantro
Viewed: 67 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups bottled clam juice
- 1 (15 ounce) can white hominy, drained, rinsed
- 1 cup salsa verde, medium (tomatillo salsa)
- 2 tablespoons finely chopped sun-dried tomatoes packed in oil
- 1 tablespoon finely grated lime peel
- 1 lb uncooked jumbo shrimp, peeled, deveined
- 1 lb large scallop, halved horizontally
- 4 tablespoons chopped fresh cilantro, divided
Method
- Heat oil in large deep skillet over medium-high heat.
- Add onion; saute until tender, about 5 minutes.
- Add garlic; stir about 30 seconds.
- 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.
- 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.
