Shrimp & Hominy Soup
What I Have to Say About This Soup:
- It is probably the fastest soup I have every made, but, it taste like you spent hours making it! There is very minimal chopping which is often the bulk of prep for a nutritious meal. This is because most of it comes from your can cupboard which is very convenient yet still gourmet.
- Not only is it fast but it uses simple ingredients. The three main ingredients are tomatoes, hominy, and shrimp. These flavors are amazing together and because their are only three of them, they can all shine!
- My main complaint with soup is that often there is too much soup and not enough texture. Maybe that’s how it’s supposed to be but I like my soup to be chunky, which is exactly what this soup is. You get a bite of shrimp, hominy and tomato in almost every bite. The proportion of soup to chunks is perfect.
- Ok, I think the last thing I have to say about this Shrimp & Hominy Soup is the flavor. It is so flavorful! There are few spices but they really work together to bring your taste buds something they will enjoy!
To be honest, I didn’t know that much about hominy before just recently but I have definitely grown to love it. Hominy is a larger and softer corn. It is made by soaking corn to soften the outside and then cooking them just like you would with dry beans. This recipe uses canned hominy which can normally be found in the canned or Mexican aisle of your grocery store.
There are two main types of hominy: white & golden. Both have their differences but they are very slight. White hominy is soft and chewy with a pretty smooth texture. It also has a slightly mellowed “corn flavor” which makes it different from it’s golden counterpart. Golden hominy has a different texture which is a big distinguisher for me. If you’ve ever had polenta, It tastes like that with it’s cornmeal-like graininess and flavor (which makes sense because it is basically the same thing).
For this recipe, both are great! I used a can of each which was a fun addition of color and variety. My preference however is white corn. I like it’s texture and mellowness while still holding true to it’s distinct hominy taste.
My mom taught me how to cook with cream and now it seems like I use it in everything…maybe that’s because it’s makes food so darn good! I love the depth it adds to dishes and how it bumps them up to the next level.
This ingredient is optional but I highly recommend it. The cup of cream adds a rich thickness and creaminess which I like. The soup without it is pretty runny (which is how it’s supposed to be) but I like a little more substance.
Give it a try and I hope you love what you make!
Shrimp & Hominy Soup
- 6 cloves Garlic minced
- 2 tbsp Olive oil
- 4 tsp Ground chile pepper
- 2 14.5-oz cans Diced tomatoes (plain or with green chilis) undrained
- 6 cups Water
- 1 cup Heavy cream (optional)
- 1 tsp Salt
- 2 15-oz. cans Hominy (white or golden) rinsed & drained
- 2 Ibs. Shrimp extra small & cooked
- 3 tbsp Oregano chopped
- In a large soup pot, heat the olive oil and add the garlic and chile pepper.
- Cook for a minute or two until it is fragrant but not browned
- Add the tomatoes, water, salt, hominy, and heavy cream. The heavy cream results in a little bit creamier and thicker soup.
- Bring to a boil while stirring occasionally, then reduce heat to a simmer
- Add shrimp and simmer uncovered for 5 minutes, stirring occasionally
- Stir in oregano and Enjoy!
I WANNA SEE!
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