Shrimp and Hominy Stew with Smoked Pimentón Paprika


Main Dishes Posoles Soups

I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika.

I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy.

  1. Saute the celery, onion, and garlic in the olive oil in a stockpot over medium heat for about 10 to 15 minutes, until soft.
  2. Add the oregano, paprika, and thyme. Stir and continue cooking for a few minutes until a thick paste is formed.
  3. Slowly add the liquid while stirring constantly. Start with 4 cups and add more later if you prefer it soupier. Allow it to warm through, about 5 minutes or so. Add the hominy. Once the soup is warm and you’re about ready to serve, add the shrimp and cook through, about 5 minutes. Add the last cup of liquid if it seems too thick for your taste.
  4. Ladle into bowls and allow guests to add parsley and lemon juice to taste.

Serves 4 to 6

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