Mexican

Shrimp and Scallop Posole is for Soup.

Shrimp and Scallop Posole takes 20 minutes to prepare.

Shrimp and Scallop Posole takes 30 minutes to cook.

Shrimp and Scallop Posole makes 1 servings.

The ingredients for Shrimp and Scallop Posole are:

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (or more) Vegetable Broth
1 (15-ounce) can white hominy, drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes in oil
1 tablespoon finely grated lime peel
1 pound uncooked jumbo shrimp, peeled, deveined
1 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided

Here is how you make Shrimp and Scallop Posole:

Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups vegetable broth and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.Number of Servings: 1Recipe submitted by SparkPeople user AKLIZARD.

The nutritional information for Shrimp and Scallop Posole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,515.0

• Total Fat: 29.3 g
• Cholesterol: 838.7 mg
• Sodium: 6,474.5 mg
• Total Carbs: 120.5 g
• Dietary Fiber: 16.9 g
• Protein: 180.8 g

Shrimp and Scallop Posole is Mexican cuisine.