Title: Shrimp with Pumpkin Seed Sauce
Categories: Mexican Sauce Seafood
Yield: 4 Servings
| 1 | lb | Shrimp; * |
| 1/2 | c | Onion; Finely Chopped, 1 Md |
| 1 | | Clove Garlic; Minced |
| 2 | tb | Vegetable Oil |
| 2 | tb | Flour; Unbleached |
| 8 | oz | Tomatoes; Cut Up, 1 cn |
| 1 | | Pickled Jalapeno Pepper; ** |
| 1 1/2 | ts | Coriander Seed; Ground |
| 1 | ts | Salt |
| 1/2 | ts | Instant Chicken Bouillon |
| 1/2 | ts | Sugar |
| 1/2 | c | Pumpkin Seeds, Toasted, *** |
| 2 | tb | Lime Juice |
| GARNISH |
| | | Rice; Hot, Cooked |
* Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled
Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin
seeds should be the toasted, salted seeds and should be
coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the
onion and garlic in oil until tender but not brown; stir in the flour. Add
the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon
granules, and sugar. Cook and stir until thickened and bubbly. Stir in the
shrimp. Cover and simmer for about 10 minutes or until the shrimp are done,
stirring frequently. Stir in the pumpkin seeds and lime juice, heat
through. Serve over hot cooked rice.