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Shrimp With Pumpkin-Seed Sauce

Mexican.Chef's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 803

% Daily Value*

Total Fat 93 g143.2%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 4216.8 mg175.7%

Total Carbohydrates 190 g63.4%

Dietary Fiber 15 g60.1%

Sugars 10.5 g

Protein 150 g301%

Vitamin A 56.4% Vitamin C 80%

Calcium 41.5% Iron 225.6%

*Based on a 2000 Calorie diet

Shrimp With Pumpkin-Seed Sauce Recipe