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Entrees » Easy Dinners » Spicy Shrimp over Pureed Hominy

Spicy Shrimp over Pureed Hominy

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This recipe was previously published over at The Latin Kitchen. 

sauted-shrimp-over-hominy-puree-VianneyRodriguez-sweetlifebake

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.

spicy-shrimp-hominy-puree-grits-VianneyRodriguez-sweetlifebake

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.

 

Print
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.

Easy Dinners// Entrees// Family Dinners// Fish & Seafood// Lenten Recipes2 Comments

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Comments

  1. Becky says

    March 14, 2015 at 2:06 pm

    Yum! This is on next week’s menu!

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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