Shrimp and Hominy Stew


Canned hominy versus dried eliminates long prep time taking the about 10-hour effort of reconstituting dried hominy to the 10 seconds or so it takes to open a can.

Shrimp and Hominy Stew
Photo: Blaine Moats
Total Time:
30 mins
6 cups


  • 1 tablespoon vegetable oil

  • 4 cloves garlic, minced

  • 2 teaspoon ground mild chile pepper

  • 1 14.5 ounce can diced tomatoes,undrained

  • 1 15 ounce can hominy, rinsed and drained

  • ½ teaspoon coarse salt

  • 1 pound uncooked shrimp, peeled and deveined

  • 1 - 2 tablespoon chopped fresh oregano


  1. In a 4- to 5-quart pot heat oil over medium. Add garlic and chile pepper; cook 1 to 2 minutes or until fragrant, stirring frequently. (Do not let garlic brown.) Add tomatoes, 3 cups water, the hominy and salt. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.

  2. Add shrimp; cook 3 to 4 minutes or until shrimp are opaque. Stir in fresh oregano. Serves 4.


Find canned or dried hominy in large supermarkets. You will need to reconstitute dried before using: In a 3-quart pot cover 1 cup dry hominy with 2 inches of water. Cover and let stand overnight. Drain, add fresh water, and bring to boiling. Reduce heat; simmer 1 1/2 hours or until tender. Drain before using.

Nutrition Facts (per serving)

188 Calories
5g Fat
16g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 188
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 159mg 53%
Sodium 735mg 32%
Total Carbohydrate 16g 6%
Total Sugars 4g
Protein 22g
Vitamin C 17.5mg 88%
Calcium 114mg 9%
Iron 1mg 6%
Potassium 521mg 11%
Folate, total 1.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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