Southwestern Shrimp Soup

"This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine."
photo by Debbie R. photo by Debbie R.
photo by Debbie R.
photo by Samantha in Ut photo by Samantha in Ut
Ready In:




  • In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
  • Cover and refrigerate.
  • Heat the oil in a large saucepan over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
  • Cook for 10 minutes.
  • Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
  • Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  • Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
  • Serve the lime on the side.

Questions & Replies

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  1. Dienia B.
    wowser love this soup really good cherry bombers make this one
  2. Julie F
    This is sooooo yummy! We love hominy so that immediately drew me to this recipe. I added 2 cups of vegetable broth to make it more soup-like and it was fabulous! I used diced jalapenos from a jar and used a heaping teaspoonful. It was spicy but not too hot. I will definitely make this again when I want a fairly quick but fabulous soup!
  3. Debbie R.
    The sum of the flavors is greater than the parts for sure in this one! Absolutely delicious. It went together very fast and easily too. My only complaint would be that it really isn't soup. It's more like a shrimp saute. That didn't stop the two of us from eating the whole thing in one meal, tho. Awesome meal. Thanks. ZWT5
  4. Samantha in Ut
    First thank you for getting me over my fear of hominy. It was so good! I used only 1 jalapeno minced and wished I used 2. This wasn't very soup-y so I added 8 oz of tomato sauce. So delicious!! Definately use the cilantro and lime it adds alot to the dish. Made for ZWT5.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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