Mexican Shrimp and Scallop Soup

Serves 6


  • 1 T. oil (can omit oil by microwaving the onions and garlic, or by
  • substituting with margarine)
  • 1 chopped onion
  • 3 minced garlic cloves
  • 3 cups (or more) bottled clam juice
  • 1 - 15 oz. can white hominy, rinsed and drained
  • 1 cup salsa verde (tomatillo salsa - check the Mexican food section
  • for an 8 oz. can)
  • 2 T. finely chopped sun dried tomatoes (like the ones from Costco)
  • 1 T. finely grated lime peel
  • 1 lb. uncooked shrimp
  • 1 lb. scallops (cut in half if they're too big)
  • 4 T. chopped cilantro


Heat oil (or margarine), add onion and saute 'til tender. Add garlic, stir 30 seconds. Add clam juice and next four ingredients, simmer 5 minutes. Add seafood and cilantro to tase. Simmer 'til seafood is cooked (shrimp should be pink when done), about 3 minutes. Serve with more cilantro, thinly sliced jalapeno, and lime wedges.