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Shrimp in pumpkin seed sauce
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| Artist: |
_ |
| Categories: |
Pumpkin, Seafood, Shrimp, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Medium shrimp, unshelled | | | Water | | 1/2
| tsp | Salt | | 4
| | Peppercorns | | 1
| | Bayleaf | | 1
| cup | Pumpkin seeds, (pepitas) | | 1 1/2
| cup | Clam juice | | 1
| | Cilantro | | 1
| | Chile serrano, chopped | | 1
| | Chile jalapeno, chopped | | 1/2
| | Onion | | 1
| | Butter | | 1
| cup | Sour cream |
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Procedures:
| 1 | Add salt, peppercorns and bayleaf. | | 2 | Simmer about 3 min. until shrimp turn pink. | | 3 | Remove shrimp, let cool, then shell and devein. | | 4 | (shrimp will be more tender and flavorful if cooked in their shells). | | 5 | In a skillet, toast seeds until they start to pop. | | 6 | Add clam juice, cilantro, chiles, onion and seeds to blender. | | 7 | Puree until smooth. | | 8 | Melt butter in skillet and add sauce. | | 9 | Cook over low heat 10 min. stir in shrimp. | | 10 | Remove from heat and add sour cream. | | 11 | Return to heat until just heated through. | | 12 | Thin with dry white wine if necessary. |
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