Hominy Camarones a la Diabla

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:

1. Clean, peel, devein and wash the shrimp. Then, drain them.
2. Season the shrimp with seasoned salt and pepper, then toss them around.
3. To a hot pan, add the safflower oil and cook the shrimp.
4. Add the drained Hominy and cook it. Adjust the salt if needed.
5. For the chipotle sauce, fry the onion and garlic cloves until golden brown.
6. Add the fried onion, garlic, sour cream, chipotle peppers, and chicken bouillon to a blender. Blend them.
7. 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!