Shrimp with Pumpkin Seed Sauce

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50 minutes Prep: 30 minutes Cook: 20 minutes

411 calories per serving view nutrition facts

Ingredients

1	pound	shrimp	fresh or frozen, devein if needed
1/2	cup	onion	finely chopped
1	each	garlic clove	minced
2	tablespoons	vegetable oil
2	tablespoons	flour, unbleached all-purpose
8	ounces	tomatoes	chopped
1	each	pickled jalapenos	rinsed, seeded, finely chopped
1 1/2	teaspoons	coriander seeds	ground
1	teaspoon	salt
1/2	teaspoon	chicken bouillon	instant
1/2	teaspoon	sugar
1/2	cup	pumpkin seeds	toasted, coarsely chopped
2	tablespoons	lime juice

Garnish
1	x	rice	hot, cooked

Directions

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.

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