Shrimp in Pumpkin Seed Sauce


Serves: 8
Total Calories: 277

Ingredients

2 pounds (36 to 44) medium shrimp in the shell
4 cups water
1/2 teaspoon salt
1/4 tablespoon freshly ground pepper, or to taste
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 medium white onion
1 cup raw unsalted shelled pumpkin seed
1/2 cup loosely packed fresh cilantro
2 , serrano chile kimmy, , coarsely chopped with seeds
2 tablespoons unsalted butter
1/2 cup heavy cream

Directions:

1. Place the shrimp in a large saucepan with the water, salt, pepper, cumin, oregano, and onion. Bring to a boil, over medium heat. Reduce heat to low and simmer until the shrimp are pink and curled, about 3 minutes. With a slotted spoon, lift the shrimp and onion from the cooking liquid. Save the cooking liquid to use for the sauce base. Set the onion aside on a plate.

2. When the shrimp are cool enough to handle, peel and devein. Put the shrimp shells in the pan of cooking liquid. Put the cleaned shrimp in a bowl and set aside. Bring the liquid with shrimp shells to a boil, reduce the heat to low, cover and simmer 10 minutes. Pour the shrimp broth through a strainer into a bowl. Reserve the broth and discard the shells.

3. In a dry skillet, toast the pumpkin seeds, stirring constantly, until they pop about in the pan and are aromatic. Spread the seeds out on a plate to cool then grind to a powder in a spice grinder. (I use a coffee grinder reserved for spices.)

4. Put 2 cups of the shrimp broth into a blender jar. Add the ground pumpkin seeds, reserved onion, cilantro, and serranos. Blend until smooth.

5. In a large saucepan, melt the butter over medium heat. Pour in the blended sauce and cream. Bring to a boil then reduce heat to low, and cook, stirring frequently, about 8 minutes. Stir in the shrimp. Heat through. Adjust seasoning, if needed. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 277
Calories from Fat: 79

This Shrimp in Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Fish and Shellfish
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Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Baked Whole Snapper
Batter-Fried Catfish with Chopped Radish Salad
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Broiled Oysters, Guaymas Style
Broiled Scallops with Spinach
Crab and Scallop Cakes
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fish Fillets Baked Fisherman Style
Fish Fillets Baked in Banana Leaves
Fish, Shrimp, and Oysters Baked in Packages
Fried Fish in a Fluffy Egg Coat
Fried Whole Fish
Grilled Lobster Tails
Grilled Salmon with Mango-Avocado Salsa
Grilled Sea Bass in Red Chile Marinade
Grilled Shrimp Skewers
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Mixed Seafood, Campeche Style
Pan-Fried Trout with "Drunken" Sauce
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Roasted Sea Bass Smothered in Onions and Tomatoes
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Sautéed Fish Fillets with Golden Garlic and Lime
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Sautéed Fish Fillets with Orange Butter Sauce
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Shrimp in Garlic Sauce I
Shrimp in Garlic Sauce II
Shrimp in Pumpkin Seed Sauce
Shrimp in Red Chile Sauce
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Snapper Fillets in Packages
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Whole Trout Baked in Foil




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