Shrimp with Pumpkin Seed Sauce

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50 minutes Prep: 30 minutes Cook: 20 minutes
411 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

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