Shrimp and Scallop Posole: A Seafood Fiesta in a Bowl

The first time I tasted posole was at a small family-run restaurant in Santa Fe. The warmth of the broth, the tender hominy, and the subtle heat of the chili lingered with me long after the meal. It was a comforting, grounding experience. I’ve experimented with countless variations since, but this Shrimp and Scallop Posole, brimming with succulent seafood, is a personal favorite – a vibrant, elegant twist on a beloved classic that’s perfect for sharing with friends and family.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 cups bottled clam juice
• 1 (15 ounce) can white hominy, drained, rinsed
• 1 cup salsa verde, medium (tomatillo salsa)
• 2 tablespoons finely chopped sun-dried tomatoes packed in oil
• 1 tablespoon finely grated lime peel
• 1 lb uncooked jumbo shrimp, peeled, deveined
• 1 lb large scallops, halved horizontally
• 4 tablespoons chopped fresh cilantro, divided

Equipment Needed

• Large deep skillet
• Cutting board
• Sharp knife
• Garlic press (optional)
• Bowls for serving

Instructions

1. Begin by heating the olive oil in a large deep skillet over medium-high heat. Make sure the skillet is large enough to hold all the ingredients comfortably.
2. Add the chopped onion to the skillet and sauté until it becomes tender and translucent, approximately 5 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic to the skillet and stir for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the clam juice (3 cups), then add the drained and rinsed hominy, salsa verde, and sun-dried tomatoes. Stir in the finely grated lime peel.
5. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together. This step is crucial for developing the depth of flavor in the posole.
6. Make-Ahead Tip: At this point, you can prepare the posole base up to 4 hours in advance. Let it cool slightly, then refrigerate it uncovered until it’s completely cold. Once chilled, cover it tightly. When ready to continue, bring the base back to a simmer.
7. Add the shrimp, scallops, and 3 tablespoons of the chopped cilantro to the simmering broth. If the broth seems too thick, add more clam juice to thin it to your desired consistency.
8. Simmer until the seafood is just opaque in the center, about 3 minutes. Be careful not to overcook the shrimp and scallops, as they can become rubbery. The scallops should still be slightly soft, with a pearly white colour.
9. Season the posole with salt and pepper to taste. Remember that the clam juice and salsa verde already contain salt, so add it gradually and taste as you go.
10. Divide the Shrimp and Scallop Posole among bowls. Sprinkle with the remaining chopped cilantro before serving.

Expert Tips & Tricks

• Seafood Freshness is Key: Use the freshest shrimp and scallops you can find for the best flavor and texture. If using frozen seafood, thaw it completely before adding it to the posole. Pat the seafood dry with paper towels for better browning and even cooking.
• Salsa Verde Heat Level: Adjust the amount or type of salsa verde to control the spiciness. If you prefer a milder posole, use a mild salsa verde or reduce the amount.
• Enhance the Broth: For a richer broth, consider adding a splash of dry sherry or white wine when sautéing the onions and garlic. You can also add a bay leaf to the simmering broth for extra depth of flavor; just remember to remove it before serving.
• Don’t Overcook the Seafood: Shrimp and scallops cook quickly. Overcooking will result in tough, rubbery seafood. Cook them just until they turn opaque and are cooked through.
• Lime Zest Power: Using fresh lime zest adds a brighter, more aromatic flavour than the bottled kind.

Serving & Storage Suggestions

Serve the Shrimp and Scallop Posole hot, garnished with the remaining fresh cilantro. This posole is delicious on its own, but you can also serve it with a side of warm tortillas, lime wedges, and avocado slices.

Leftover posole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, or in the microwave. If the broth has thickened, add a little clam juice or water to thin it out.

I do not recommend freezing the posole after the seafood is added, as it will affect the texture of the shrimp and scallops. If you plan to freeze the posole, do so before adding the seafood. Thaw the posole completely before reheating and adding the shrimp and scallops.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	248.5 kcal	N/A
Calories from Fat	47 g	19%
Total Fat	5.2 g	8%
Saturated Fat	0.8 g	3%
Cholesterol	143.6 mg	47%
Sodium	877.6 mg	36%
Total Carbohydrate	18.2 g	6%
Dietary Fiber	2.5 g	9%
Sugars	3.1 g	12%
Protein	30.6 g	61%

Variations & Substitutions

• Vegetarian Posole: Substitute the clam juice with vegetable broth and add your favorite vegetables, such as zucchini, corn, or bell peppers.
• Spicier Posole: Add a pinch of cayenne pepper or a chopped jalapeño to the broth for extra heat.
• Different Seafood: Try using other types of seafood, such as crab, mussels, or clams.
• Hominy Variety: Yellow or blue hominy can be substituted for white hominy, offering slightly different flavor profiles and visual appeal.
• Vegan Posole: To make it fully vegan, replace the seafood with hearty vegetables like mushrooms and consider using a smoky paprika to emulate some of the depth of flavour.

FAQs (Frequently Asked Questions)

Q: Can I make this posole ahead of time?
A: Yes, you can prepare the base of the posole up to 4 hours in advance. Cool slightly, refrigerate, and then bring to a simmer before adding the seafood.

Q: Can I use frozen shrimp and scallops?
A: Yes, but make sure to thaw them completely before adding them to the posole. Pat them dry with paper towels for better browning and even cooking.

Q: How do I prevent the seafood from becoming overcooked?
A: Add the shrimp and scallops at the very end of the cooking process and simmer for just 3 minutes, until they are opaque and cooked through.

Q: Can I adjust the spiciness of the posole?
A: Yes, you can adjust the amount or type of salsa verde to control the spiciness. You can also add a pinch of cayenne pepper or a chopped jalapeño for extra heat.

Q: What can I serve with Shrimp and Scallop Posole?
A: This posole is delicious on its own, but you can also serve it with a side of warm tortillas, lime wedges, and avocado slices.

Final Thoughts

This Shrimp and Scallop Posole is more than just a recipe; it’s an invitation to gather around the table and share a vibrant, flavorful meal with loved ones. Don’t be afraid to experiment with different ingredients and seasonings to make it your own. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp, cold Mexican beer or a refreshing margarita for the ultimate fiesta experience!