| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Taste4 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Posole; (available in Latin American |
|
|
Grocery stores) |
| 2 |
tb |
Vegetable oil |
| 12 |
|
Garlic cloves; thinly sliced |
| 3 |
tb |
Masa harina |
| 12 |
|
Live hardshell crabs; (such as Maryland |
|
|
Blue; Rock or Dungeness), scrubbed well |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 2 1/2 |
lb |
Poblano chiles; roasted, peeled, |
|
|
And chopped |
| 1 |
lb |
Small shrimp; shelled |
| 1 |
ts |
Coarse salt |
| 1 |
tb |
Lime juice |
| 1/2 |
lb |
Tomato; cut large dice |
| 1/4 |
c |
Cilantro leaves; plus |
|
|
Additional sprigs for garnish |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Cooked rice |
INSTRUCTIONS
In a bowl cover posole with water and soak overnight.
In a large heavy soup pot heat oil and garlic over medium heat, stirring
occasionally until garlic begins to brown. Stir in masa harina and cook 2
minutes. Whisk in 6 cups water in a slow stream, making sure masa is evenly
incorporated. Bring to a boil, add crabs and tightly cover pot. When pot
returns to a boil and crabs turn pink, stir in cumin, oregano and half of
the roasted chiles. Reduce heat to simmering, cover and cook 3 hours. Drain
posole, stir into soup and simmer 2 hours more.
In a small bowl toss shrimp with salt and let sit just 1 hour. Pat shrimp
dry. When ready to serve, heat a heavy skillet over high heat. When very
hot and nearly smoking, add shrimp, tossing just until cooked through. Keep
warm while you finish soup.
Remove crabs from pot, cut them in half and squeeze their juices back into
soup; discard shells. To soup add remaining roasted chiles, lime juice,
tomato and cilantro leaves; adjust seasoning with salt and pepper.
Divide rice among 4 heated soup bowls and fill with soup; garnish with
shrimp and cilantro sprigs and serve immediately.
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4629) - from the TV FOOD
NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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