Shrimp Pozole With Warm Corn Tortillas

• 1 pound collossal shrimp, shells intact
• 1 large can hominy
• 1/2 white onion, diced
• 1/2 bunch cilantro, minced
• 1 lime, quartered
• corn tortillas
• salt
• pepper

1. Peel and devein shrimp, set aside. Reserve shrimp shells.
2. Place shrimp shells in medium sized saucepan and cover by three inches of water. Bring to boil, then simmer for about 30 minutes, adding water to cover shells as needed. Let cool. Blend shells and water in a blender until fine, then strain through a fine sieve (I use a chinois).
3. In another medium saucepan, add hominy with its juices, the shrimp stock, and the fresh shrimp (previously peeled and deveined). Bring to boil until shrimp are cooked through. Salt and pepper to taste.
4. Ladle shrimp pozole into bowls, top with fresh squeezed lime, diced onion, and cilantro. Serve with warmed corn tortillas

collossal shrimp, hominy, white onion, cilantro, lime, corn tortillas, salt, pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-pozole-with-warm-corn-tortillas-1201180 (may not work)