ABOUT THIS RECIPE:
Refresh your taste buds with a vibrant dish! Sautéed Hominy, marinated shrimp, avocado, and a zesty lime-cucumber puree create a light and satisfying meal.
INGREDIENTS:
- 25 oz. can Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained (708 g.)
- 2-3 tbsp. vegetable or olive oil (30-45 ml.)
- Salt & pepper to taste
For the Marinade:
- 1 cup fresh lime juice (240 ml.)
- 1 cucumber, peeled & sliced
- 1-2 chile serrano, chopped
- 1 cup fresh cilantro (80 g.)
- 2 tsp. kosher salt (8 g.)
For the Shrimp Mixture:
- 2 lbs. fresh shrimp*, peeled & deveined (500 g.)
- ½ cup thinly sliced red onion (75 g.)
- 1 lb. avocado, cut into chunks (500 g.)
- 2 chile serrano, finely minced
- 2 tbsp. chopped cilantro (10 g.)
Extra Garnish:
- Extra avocado & cilantro
Serving Accompaniment:
- Corn tostada chips
STEP BY STEP:
- Heat the vegetable or olive oil in a medium-sized skillet (do not overheat.) Carefully add the drained Hominy and sauté until browned. Season with 1 tsp. kosher salt and pepper to taste. Remove from heat and allow to cool completely.
- Combine lime juice, cucumber, chile serrano, cilantro, and 1 tsp. kosher salt in a blender or food processor. Puree until very smooth. Strain through a fine-mesh sieve into a serving bowl.
- Add the shrimp to the sauce in the serving bowl, return to the refrigerator, and allow to marinate for 10 minutes.
- When ready to serve, remove the serving bowl of shrimp from the refrigerator and combine with onion slices, avocado, minced chiles, cilantro, and sautéed Hominy.
- Garnish with extra avocado and cilantro. Serve with corn tostada chips.
SUGGESTION: For vegans/vegetarians, substitute the shrimp with equal amounts of cubed tofu, cubed queso fresco, or freshly diced jicama.
