Shrimp Soup with Black Beans and Hominy

Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 1 meaty ham hock (1 1/2 pounds)
  • 2 large carrots, halved
  • 4 large garlic cloves, halved
  • 1 small onion, halved
  • 1 celery rib, halved
  • 1 bay leaf
  • 3 quarts water
  • One 15-ounce can white hominy, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 ancho chile-stemmed, seeded and cut into very thin strips
  • Salt and freshly ground pepper
  • 1 pound shrimp, shelled and deveined
  • 3 tablespoons fresh lime juice
  • 1 Hass avocado, half diced, half sliced
  • 1/3 cup cilantro sprigs

Preparation

  1. 1. In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.
  2. 2. Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.
  3. Notes: One Serving 285 calories, 9.4 gm total fat, 2 gm saturated fat, 32 gm carb.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Soup with Black Beans and Hominy Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy