Shrimp and Scallop Posole

Shrimp and Scallop Posole
Photo by Brian Leatart

Ingredients

  • 1 15-ounce can white hominy
  • 3 cups bottled clam juice
  • 1 pound large sea scallops, halved horizontally
  • 1 cup salsa verde (tomatillo salsa), medium or mild
  • 1 pound uncooked jumbo shrimp, peeled, deveined
  • 1 tablespoon finely grated lime peel
  • 2 tablespoons sun-dried tomatoes in oil
  • + 4 more ingredients
    • 1 cup onion
    • 4 tablespoons cilantro
    • 1 tablespoon olive oil
    • 3 garlic cloves

Heat oil in large deep skillet over medium-high heat. Add onion; sauté 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, ...

View full recipe at Epicurious

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