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Shrimp With Pumpkin-Seed Sauce

Mexican.Chef's picture
Ingredients
  Shelled shrimp 1 Pound (fresh or frozen)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  All purpose flour 2 Tablespoon
  Canned tomatoes 8 Ounce, cut up
  Pickled jalapeno pepper 1 , rinsed, seeded and finely chopped
  Ground coriander 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Toasted salted pumpkin seeds 1⁄2 Cup (8 tbs), coarsely chopped
  Lime juice 2 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

Thaw frozen shrimp.
In large skillet cook onion and garlic in oil till tender but not brown; stir in flour.
Add undrained tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar.
Cook and stir till thickened and bubbly.
Stir in shrimp.
Cover and simmer 10 minutes or till shrimp is done, stirring frequently.
Stir in pumpkin seeds and lime juice; heat through.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Shrimp

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