Spiced Shrimp In Pumpkin Seed Sauce
|Medium shrimp||1 1⁄2 Pound, unshelled|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Pumpkin seeds||4 Ounce (1 Cup, Pepitas)|
|Clam juice||1 1⁄2 Cup (24 tbs)|
|Serrano chile||1 , chopped|
|Jalapeno chile||1 , chopped|
|Sour cream||1 Cup (16 tbs)|
In a saucepan, place the shrimp, enough water to cover them, and the salt, peppercorns and bayleaf.
Simmer about 3 minutes or until shrimp turn pink.
Remove shrimp, let cool, then shell and devein.
In a skillet, toast the seeds until they start to pop.
Add clam juice, cilantro, chilies, onion and seeds to blender.
Puree until smooth.
Melt butter in skillet and add sauce.
Cook over low heat 10 minutes.
Stir in shrimp.
Remove from heat and add sour cream.
Return to heat until just heated through.
Thin with water if necessary.