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Spicy Shrimp over Pureed Hominy

Author Vianney Rodriguez


  • 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


  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.