Shrimp Soup with Black Beans and Hominy

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  • Servings: 6

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  • 1 meaty ham hock (1 1/2 pounds)
  • 2 large carrots, halved
  • 4 large garlic cloves, halved
  • 1 small onion, halved
  • 1 celery rib, halved
  • 1 bay leaf
  • 3 quarts water
  • One 15-ounce can white hominy, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 ancho chile—stemmed, seeded and cut into very thin strips
  • Salt and freshly ground pepper
  • 1 pound shrimp, shelled and deveined
  • 3 tablespoons fresh lime juice
  • 1 Hass avocado, half diced, half sliced
  • 1/3 cup cilantro sprigs

How to make this recipe

  1. In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.

  2. Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.


One Serving 285 calories, 9.4 gm total fat, 2 gm saturated fat, 32 gm carb.

Contributed By Photo © Mikkel Vang Published December 2003

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