Spicy Shrimp over Pureed Hominy

This recipe was previously published over at The Latin Kitchen. 

Spicy Shrimp over Pureed Hominy

Celebrating Lent season in South Texas means only one thing, Shrimp!  Wild-caught straight from the   blue water in the gulf Texas shrimp are well known world-wide for their great flavor.  South Texans take their feasting for Lent to a whole new level and every year I find myself tweaking a recipe from a fellow Texan to feature on my Lenten table.

I enjoyed this recipe at a local shrimp shack where the menu changes daily, the shrimp is always fresh and every dish is served with a cold beer.  It is one of my favorite date night spots.  A bed of buttery pureed cauliflower was served on a warm plate and topped with a heap of freshly friend shrimp.  A quick drizzle of hot sauce and it was presented at our table, it was love at first bite.

I smiled at my husband as we ate, he nodded and said “You have to make this for us at home,” I agreed, but wanted to add my own twist on the dish. And I did.  I went against adding the fried shrimp for pure reason of time constraints. I wanted to enjoy the dish, but made quicker so that I could pull it off even on weekdays.

I settled for quickly sautéed shrimp in a rich, spicy tomato sauce that mimicked the hot sauce drizzled over the fried shrimp.  Instead of using cauliflower I went with hominy which paired well with the shrimp.  Like grits the hominy stood up to the spice and paired wonderful with the shrimp.  A re-make, a tweak, a spin on a delicious Lenten meal that you can enjoy with your family mid-week or for Sunday dinner.

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Spicy Shrimp over Pureed Hominy

Author: Vianney Rodriguez

Ingredients

• For spicy Shrimp:
• 1 tablespoon olive oil
• 1 medium onion sliced
• 3 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 pound large shrimp peeled and deveined
• 1 tablespoon chipotles diced from can
• 1 15 oz can diced tomatoes with green chiles
• ½ cup cilantro
• For Hominy Puree:
• 1 30 oz can of hominy, drained and rinsed
• 2 cups milk
• 1 tsp salt
• 2 tsp freshly ground pepper
• 1 tablespoon unsalted butter

Instructions

1. In a saucepan over medium high heat simmer hominy and milk until warm. With a potato smasher or using a blender mash or puree hominy until smooth. Reduce heat to low stir in salt, pepper and butter. Taste and adjust seasoning; keep warm.
2. Heat oil in a large nonstick skillet over medium heat. Add sliced onion and sauté until tender and translucent, about 4 minutes. Add garlic, cumin, salt and pepper and cook additional 2 minutes. Add shrimp, stirring frequently and cook until shrimp are pink, about 3 minutes. Reduce heat add diced chipotles and tomatoes and simmer for 5 minutes until sauce thickens a bit. Serve warm over pureed hominy.