Shrimp With Pumpkin Seed Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
* |
|
| ½ | cup |
onions
finely , 1 md |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 8 | ounces |
tomatoes
cut up, 1 cn |
|
| Pickled, ** | |||
| 1 ½ | teaspoons |
coriander seeds
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chicken broth
instant |
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
pepitas (pumpkin seeds)
toasted, *** |
|
| 2 | tablespoons |
lime juice
|
|
| garnish | |||
| 1 | x |
rice
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
* |
|
| 118 | ml |
onions
finely , 1 md |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 231.2 | ml/g |
tomatoes
cut up, 1 cn |
|
| Pickled, ** | |||
| 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, *** |
|
| 3E+1 | ml |
lime juice
|
|
| garnish | |||
| 1 | x |
rice
hot, cooked |
*
|
Directions
- Shrimp can be fresh or frozen. Shell and devein if needed.
**Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped.
*** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped.
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.
