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.