Shrimp and Scallop Posole
Dive into the bold and vibrant flavors of Shrimp and Scallop Posole, a seafood twist on the classic Mexican stew. This hearty, gluten-free dish is brimming with tender shrimp, succulent scallops, and hominy, all simmered in a fragrant broth spiced with cumin, smoked paprika, and oregano. Fresh vegetables like red bell pepper, jalapeño, and onion add a touch of sweetness and heat, while a splash of lime juice brightens the dish. Garnished with creamy avocado, crisp radishes, shredded cabbage, and freshly chopped cilantro, this posole is as visually stunning as it is delicious. Perfect for a cozy weeknight dinner or as a centerpiece for your next gathering, this easy-to-make recipe is ready in under an hour and pairs wonderfully with crunchy tortilla chips for a flavorful, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled, deveined)
- 1 pound Sea scallops (cleaned)
- 30 ounces Hominy (drained and rinsed)
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1 Red bell pepper (diced)
- 1 Jalapeño (seeded and minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 6 cups Chicken or seafood stock
- 2 tablespoons Tomato paste
- 2 tablespoons Lime juice
- 0.5 cup Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Avocado (sliced, for garnish)
- 3 Radishes (thinly sliced, for garnish)
- 1 cup Cabbage (shredded, for garnish)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion, garlic, red bell pepper, and jalapeño to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the ground cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Add the tomato paste and cook for another 1-2 minutes, stirring, to incorporate it into the vegetables.
Pour in the chicken or seafood stock and bring the mixture to a simmer.
Add the hominy to the pot and continue simmering for 10 minutes to meld the flavors.
Season the scallops and shrimp with salt and black pepper. Add them to the pot and cook for 5-7 minutes, or until the shrimp are pink and opaque and the scallops are just cooked through.
Stir in lime juice and half of the chopped cilantro. Adjust seasoning with additional salt and pepper, if needed.
Ladle the posole into serving bowls and top with garnishes such as avocado slices, radishes, shredded cabbage, and extra cilantro. Serve with tortilla chips on the side, if desired.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 11770 mg | 512% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 21.9 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4037 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
