Shrimp with Pumpkin Seed Sauce
Yield
4 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
fresh or frozen, devein if needed |
|
| ½ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 8 | ounces |
tomatoes
chopped |
|
| 1 | each |
pickled jalapenos
rinsed, seeded, finely chopped |
*
|
| 1 ½ | teaspoons |
coriander seeds
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chicken broth
instant |
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
pepitas (pumpkin seeds)
toasted, coarsely chopped |
|
| 2 | tablespoons |
lime juice
|
|
| Garnish | |||
| 1 | x |
rice
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
fresh or frozen, devein if needed |
|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 231.2 | ml/g |
tomatoes
chopped |
|
| 1 | each |
pickled jalapenos
rinsed, seeded, finely chopped |
*
|
| 7.5 | ml |
coriander seeds
ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
chicken broth
instant |
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
pepitas (pumpkin seeds)
toasted, coarsely chopped |
|
| 3E+1 | ml |
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.
