Chilled Tomatillo Posole With Rock Shrimp

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2 pounds tomatillos, husked, quartered

1/2 bunch cilantro, plus 4 sprigs for garnish

Juice of 1 lime

1 jalapeno chile, seeded

1/4 cup diced white onion

1 teaspoon minced garlic


2 tablespoons butter

3/4 pound rock shrimp or prawns, peeled, cut into 1-inch pieces

1 cup yellow or white hominy

Cayenne pepper

4 tablespoons sour cream

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