With similar ingredients you’d find wrapped up in taco, this brightly colored Shrimp Salad with Hominy is light but very much satisfying. Enjoy with chips and beer on a hot day.
What is Hominy?
Hominy is made from kernels of maize which are soaked in a lye solution to often remove the outer hulls and germ of the maize. Hominy can be made with white or yellow corn. Hominy is type of corn used in making corn meal and other products. Sweet corn is the vegetable that can be eaten on the cob and so forth.
Hominy is available in dried and canned form. The method for preparing dried hominy needs soaking the hominy grains for eight hours and then boiled for one or two hours additional. Canned hominy already cooked and is ready to use, texture of both hominy will be slightly different.
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Arugula is also known a salad rocket. Arugula is a quick growing, cool season crop and one of the nutritious green leaf vegetable of Mediterranean origin. The scientific name of arugula is eruca sativa. Arugula is similar to as mustard greens, cauliflower, kale etc. in general, arugula growth height is 2-3 feet and its leaves is ready for harvest within 40 days.
1/4 cup lime juice
2 tablespoons orange juice
1/2 tablespoon shallots, minced
1 clove garlic, minced
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon honey
1/2 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly cracked black pepper
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1 tablespoon of olive oil
3/4 pound shrimp, peeled and deveined
1 29-ounce can hominy, rinsed and drained
3/4 pound cherry tomatoes, halved
1/2 cup cilantro, finely chopped
1 avocado, quartered and thinly sliced
3 ounces crumbled cotija cheese
4 cups baby arugula, packed
In a large bowl, add citrus juices, shallots, garlic, cumin, cayenne, honey and salt, mixed together until combined. Gradually spit in the olive oil and balanced until the dressing becomes combined. Check taste and adjust with salt and pepper, set aside.
Pat dry and season peeled and deveined shrimp on the both sides. In a large cooking pan, add 1 tbsp. olive oil, heat for 1 minute and drop in the shrimp. Sauté for 1-2 minutes on one side until shrimps are pink or slightly fried. Remove the heat and transfer to a large bowl. Add hominy, sliced of tomatoes to the bowl and pour in half of the vinaigrette. Mix to pelt and let sit for a few minutes. Finely sever the cilantro, the avocado and crumble half of the cotija cheese. Add the prepped ingredients to the shrimp and hominy mixture and fold in the arugula. Pour in the remaining vinaigrette and mix to coat. Season with salt and squeeze lime juice.
Remove salad to a severing platter, sprinkle with the remaining cheese and serve.
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