The cover of the Food & Wine section June 20 will feature salmon cakes. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes visit www.tri-cityherald.com/lifestyles/food/.
Shrimp and Scallop Verde Posole
1 tablespoon olive oil
1 chopped onion
3 gloves garlic, minced
3/4 teaspoon ground cumin
3 8-ounce bottles clam juice
1 15-ounce can white hominy, rinsed and drained
1 1/2 cuops jarred tomatillo salsa (salsa verde)
2 tablespoons finely chopped sun-dried tomatoes packed in oil
1 tablespoon finely grated lime zest
3/4 pound fresh or frozen (thawed) medium shrimp, peeled and de-veined
1/2 pound fresh or frozen (thawed) large sea scallops, halved horizontally
2 teaspoons fresh lime juice
6 tablespoons chopped cilantro leaves, divided use
Heat the oil in a large saucepan set over medium-high heat. Add the onion and season with salt and pepper. Cook and stir 5 minutes. Add the garlic and cumin. Cook and stir 30 seconds.
Add the clam juice, hominy, salsa, sun-dried tomatoes, ad lime zest. Cook, partially covered 5 minutes.
Add the shrimp, scallops, and 3 tablespoons of the cilantro, adding small amounts of water to thin if necessary. Simmer to 3 to 4 minutes until the seafood is just opaque in the center. Stir in the lime juice. Season with salt and pepper to taste. Serve sprinkled with the remaining cilantro.
Makes 6 servings.
Nutrition Per Serving: Calories 163; Fat 6.1g; Protein 18.1g; Cholesterol 83 mg; Sodium 379mg, Carbohydrate 10.4g
From: Enlightened Soups by Camilla Saulsbury