Ingredients

• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1 3/4 teaspoons kosher salt
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 teaspoon black pepper
• 2 jalapenos, seeded and thinly sliced (or hot sauce to taste)
• 1 (15 1/2 ounce) can hominy, drained
• 1 lb fresh medium shrimp or 1 lb thawed frozen medium shrimp, peeled and deveined
• 1/2 cup fresh cilantro leaves
• 1 lime, quartered

Instructions

1. In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.

2. Cover and refrigerate.

3. Heat the oil in a large saucepan over medium-high heat.

4. Add the garlic and cook for 1 minute.

5. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.

6. Cook for 10 minutes.

7. Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.

8. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.

9. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.

10. Serve the lime on the side.