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Shrimp Pozole

Name: Shrimp Pozole
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 to 3 pounds raw shrimp with shells and heads still on (rinsed); 10 cups water; ½ onion (white or yellow) (peeled); 5 to 6 garlic cloves; 3 to 4 bay leaves; ½ teaspoon dried oregano; 2 cups pozole red sauce (make ahead); 1 large can of cooked hominy (6 lbs, 12 oz); 2 Tablespoons Shrimp bouillon (see notes for substitutes); Kosher salt and fresh ground pepper; Shredded cabbage, chopped cilantro and white onion (a must!); Sliced radishes and avocado (optional); A squeeze of fresh lime juice, hot sauce, dried chiltepines or chili powder; Serve with tostadas or tortilla chips

Shrimp Pozole is the perfect soup for seafood lovers! Made with homemade shrimp stock, tender hominy and a flavorful pozole red sauce. This recipe is perfect to make on the weekend and enjoy the leftovers as the flavor gets BETTER with time!

Prep 15m

Cook 85m

Total 100m

Yield 8 servings

Source: muydelish.com

🥄 Ingredients

2 to 3 pounds raw shrimp with shells and heads still on (rinsed)
10 cups water
½ onion (white or yellow) (peeled)
5 to 6 garlic cloves
3 to 4 bay leaves
½ teaspoon dried oregano
2 cups pozole red sauce (make ahead)
1 large can of cooked hominy (6 lbs, 12 oz)
2 Tablespoons Shrimp bouillon (see notes for substitutes)
Kosher salt and fresh ground pepper
Shredded cabbage, chopped cilantro and white onion (a must!)
Sliced radishes and avocado (optional)
A squeeze of fresh lime juice, hot sauce, dried chiltepines or chili powder
Serve with tostadas or tortilla chips

👨‍🍳 Instructions

Make the shrimp stock
Make the shrimp stock
Make the pozole
Make the pozole

📊 Nutrition (per serving)

154 kcal Calories

16 g Carbs

17 g Protein

2 g Fat

Nutritional values are estimates from the original source.