Shrimp and Hominy Stew with Smoked Pimentón Paprika Recipe – Rancho Gordo

Name: Shrimp and Hominy Stew with Smoked Pimentón Paprika Recipe – Rancho Gordo
Ingredients: 4 stalks celery, sliced thin; 1 yellow onion, diced; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano; 1 teaspoon dried thyme; 3 tablespoons Rancho Gordo/Burlap & Barrel Smoked Spanish Paprika; 3 cups cooked Rancho Gordo Prepared Hominy, plus 2 cups reserved cooking liquid (see below or click here for cooking directions); 4 to 5 cups liquid (hominy-cooking water, bean broth, vegetable or chicken broth or any combination of these); 1 pound raw shrimp, peeled and deveined; Fresh parsley, chopped; 1 lemon for juice

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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...

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Ingredients

4 stalks celery, sliced thin
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
1 teaspoon dried thyme
3 tablespoons Rancho Gordo/Burlap & Barrel Smoked Spanish Paprika
3 cups cooked Rancho Gordo Prepared Hominy, plus 2 cups reserved cooking liquid (see below or click here for cooking directions)
4 to 5 cups liquid (hominy-cooking water, bean broth, vegetable or chicken broth or any combination of these)
1 pound raw shrimp, peeled and deveined
Fresh parsley, chopped
1 lemon for juice