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Southwestern Shrimp Soup

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“This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
  2. Cover and refrigerate.
  3. Heat the oil in a large saucepan over medium-high heat.
  4. Add the garlic and cook for 1 minute.
  5. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
  6. Cook for 10 minutes.
  7. Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
  8. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  9. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
  10. Serve the lime on the side.

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