ABOUT THIS RECIPE:
Turn up the heat with this Hominy Camarones a la Diabla. Jumbo shrimp get a fiery kick from chipotle chilis, a touch of sour cream cools things down, and the star of the show, Juanita’s Hominy all comes together for quite a pleasant, yet hot, dish. Picoso pero sabroso!
INGREDIENTS:
- 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained and rinsed
- 16 oz. shrimp, peeled and deveined
- Seasoned salt and pepper (to taste)
- 3 tbsp. safflower oil
- 2 tbsp. butter
- 1/4 onion, chopped
- 2 garlic cloves
- 1 cup of Mexican crema or sour cream
- 3 chipotle peppers
- 1 tsp. chicken bouillon
- Cilantro to garnish
STEP BY STEP:
- Clean, peel, devein and wash the shrimp. Then, drain them.
- Season the shrimp with seasoned salt and pepper, then toss them around.
- To a hot pan, add the safflower oil and cook the shrimp.
- Add the drained Hominy and cook it. Adjust the salt if needed.
- For the chipotle sauce, fry the onion and garlic cloves until golden brown.
- Add the fried onion, garlic, sour cream, chipotle peppers, and chicken bouillon to a blender. Blend them.
- Pour the chipotle sauce over the cooked shrimp and mix. Cook on medium-low heat for ten minutes, just until the sauce thickens and the shrimp cook through! Add the filling to a tortilla, garnish with cilantro, and enjoy your tacos!