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.
Serving size: Complete recipe
Calories 1833 Calories from Fat 799
% Daily Value*
Total Fat 92 g141%
Saturated Fat 40.6 g203.1%
Trans Fat 0 g
Cholesterol 1186 mg395.3%
Sodium 3540.4 mg147.5%
Total Carbohydrates 84 g28.2%
Dietary Fiber 2.5 g9.8%
Sugars 11.8 g
Protein 170 g339.1%
Vitamin A 90.1% Vitamin C 57.5%
Calcium 76.3% Iron 119.7%
*Based on a 2000 Calorie diet