Recipes

Ingredients

1 tbsp vegetable oil

1 medium onion, chopped

2 medium red and/or green bell peppers, diced

2 cloves garlic, finely chopped

1 tsp finely chopped chipotle peppers in adobo sauce

3 large tomatoes, chopped (about 4 cups)

1 can (15.5 oz.) Lodi Canning White Hominy, rinsed and drained

2 Tbsp. Knorr® Shrimp Bouillon, divided

1 lb uncooked large shrimp, peeled and deveined

Method

1. Heat oil in 5 to 6-quart pot over medium-high heat and cook onion and peppers, stirring frequently, until golden, about 4 minutes. Add garlic and chipotle peppers and cook, stirring, until fragrant about 30 seconds. Stir in tomatoes and cook over high heat, stirring frequently, until tomatoes soften and break down, about 5 minutes.

2. Stir in 1 cup water, hominy and 1 tablespoon Knorr® Shrimp Bouillon and bring to a boil. Cook, uncovered, over medium-high heat 5 minutes.

3. Season shrimp with remaining 1 tablespoon Bouillon. Add to pot and cook, covered, over medium-low heat until shrimp turn pink, about 3 minutes. Garnish if desired, with diced avocado and radishes, shredded lettuce, shredded cheese, chopped onion, lime wedges and dried oregano leaves.

4. This recipe serves 6 people.