Recipe Archives->Mexican->Shrimp Pumpkinseeds

Shrimp with Pumpkin Seed Sauce
(Pipian de Camaribes) Mexican
serves 4

1 pound fresh or frozen shelled shrimp
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
2 tablespoons all-purpose flour
8 oz can tomatoes, cut up
1 pickled jalapeno pepper, rinsed, seeded and finely chopped
1 1/2 teaspoon ground coriander seed
1 teaspoon salt
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon sugar
1/2 cup toasted, slated pumpkin seeds, coarsely chopped
2 tablespoons lime juice
Hot cooked rice

Thaw frozen shrimp . In large skillet cook onion and garlic in oil
till tender, but not brown. Stir in flour. Add undrained tomatoes,
chopped jalapeno pepper, coriander, salt, bouillon granules, and
sugar. cook and stir until thickened and bubbly. Stir in shrimp.
Cover and simmer 10 minutes or till shrimp is done. Stirring
frequently. Stir in pumpkin seeds and lime juice. Heat through.
Serve over hot cooked rice.

Makes 4 servings.

Printable version: shrimp-pumpkinseeds.txt.