SHRIMP ‘N HOMINY
1 Lb Jumbo Shrimp. peeled and deveined (I used Medium)
2 1 15 oz can white hominy drained and rinsed
Juice of 2 Limes
3 TBL Extra Virgin Olive Oil
pinch Paprika & pinch Cayenne Pepper (or two ,lol)
2 Plum Tomatoes, chopped (I used Grape Tomatoes, quartered)
2 TBL fresh Cilantro, chopped ( I didn't have any, so....)
1 to 2 tsp minced Garlic, according to your taste (I used the kind in a jar from produce section )
1 1/2 cups low sodium Chicken Broth
Salt and Pepper to taste
In a medium saucepan, bring the chicken broth to a boil and add the hominy .
Boil for about 7 minutes , then drain and set aside.
In a large sauté pan, add 2 tbsp of the olive oil and garlic; cook about 1 minute.
Next, add in the shrimp and season them with the cayenne, paprika and some salt and pepper. Cook them about 3 minutes, or until the shrimp are just done, then squeeze in the juice of the two limes. Give a good stir, then remove shrimp and set aside.
Add in the hominy and the chopped tomato and cook another 3 minutes .
Fold the shrimp back in, top with fresh cilantro and drizzle with last tbsp of the olive oil and serve.
1 Lb Jumbo Shrimp. peeled and deveined (I used Medium)
2 1 15 oz can white hominy drained and rinsed
Juice of 2 Limes
3 TBL Extra Virgin Olive Oil
pinch Paprika & pinch Cayenne Pepper (or two ,lol)
2 Plum Tomatoes, chopped (I used Grape Tomatoes, quartered)
2 TBL fresh Cilantro, chopped ( I didn't have any, so....)
1 to 2 tsp minced Garlic, according to your taste (I used the kind in a jar from produce section )
1 1/2 cups low sodium Chicken Broth
Salt and Pepper to taste
In a medium saucepan, bring the chicken broth to a boil and add the hominy .
Boil for about 7 minutes , then drain and set aside.
In a large sauté pan, add 2 tbsp of the olive oil and garlic; cook about 1 minute.
Next, add in the shrimp and season them with the cayenne, paprika and some salt and pepper. Cook them about 3 minutes, or until the shrimp are just done, then squeeze in the juice of the two limes. Give a good stir, then remove shrimp and set aside.
Add in the hominy and the chopped tomato and cook another 3 minutes .
Fold the shrimp back in, top with fresh cilantro and drizzle with last tbsp of the olive oil and serve.