Shrimp In Pumpkin Seed Sauce Recipe
Ingredients
| Medium shrimp | 2 Pound | |
| Water | 1 Quart | |
| Salt | 1/2 Teaspoon | |
| Whole black peppercorns | 2 To taste | |
| Raw pumpkin seeds | 8 Ounce | |
| Coriander | 1/2 Cup (16 tbs), minced | |
| 1 small white onion, cut into quarters | ||
| Jalapeno | 2 , deveined | |
| Garlic | 1 Clove (5gm) | |
| Butter/Margarine | 2 Tablespoon | |
| 1 cup (250 mL) Mexican | ||
| Cream or whipping cream | ||
| Fresh coriander sprigs | ||
Directions
1'. Shell and devein shrimp, reserving shells. Refrigerate shrimp, covered.
2. Combine shrimp shells, the water, salt and peppercorns in large saucepan. Heat to boiling; reduce heat to low. Simmer, partially covered, 20 minutes; strain shrimp broth.
3. Return broth to pan; heat over medium-low heat to simmering. Add shrimp; cook just until opaque throughout, 2 to 3 minutes. Drain, reserving broth; refrigerate shrimp, covered.
4. Toast pumpkin seeds in dry 10-inch (25-cm) skillet over medium heat, stirring constantly, just until seeds begin to pop, 3 to 5 minutes; do not allow to brown. Immediately transfer to plate; cool completely.
5. Process seeds in small batches with on/off pulses in electric spice grinder to fine powder. Combine ground seeds, shrimp broth, 1/4 cup (60 mL) minced coriander, the onion, chilies and garlic in blender container; process until very smooth.
6. Heat butter in large saucepan over medium heat until hot. Add broth mixture; cook, stirring frequently, until sauce thickens enough to coat spoon, 10 to 15 minutes.
7. Stir Mexican Cream into sauce. Heat to boiling; reduce heat to medium. Simmer, stirring frequently, 5 minutes. Stir in remaining 1/4 cup (60 mL) minced coriander.
8. Reserve 12 shrimp for garnish. Add remaining shrimp to sauce; cook over low heat, stir ring occasionally, just until heated through, 2 to 3 minutes.
2. Combine shrimp shells, the water, salt and peppercorns in large saucepan. Heat to boiling; reduce heat to low. Simmer, partially covered, 20 minutes; strain shrimp broth.
3. Return broth to pan; heat over medium-low heat to simmering. Add shrimp; cook just until opaque throughout, 2 to 3 minutes. Drain, reserving broth; refrigerate shrimp, covered.
4. Toast pumpkin seeds in dry 10-inch (25-cm) skillet over medium heat, stirring constantly, just until seeds begin to pop, 3 to 5 minutes; do not allow to brown. Immediately transfer to plate; cool completely.
5. Process seeds in small batches with on/off pulses in electric spice grinder to fine powder. Combine ground seeds, shrimp broth, 1/4 cup (60 mL) minced coriander, the onion, chilies and garlic in blender container; process until very smooth.
6. Heat butter in large saucepan over medium heat until hot. Add broth mixture; cook, stirring frequently, until sauce thickens enough to coat spoon, 10 to 15 minutes.
7. Stir Mexican Cream into sauce. Heat to boiling; reduce heat to medium. Simmer, stirring frequently, 5 minutes. Stir in remaining 1/4 cup (60 mL) minced coriander.
8. Reserve 12 shrimp for garnish. Add remaining shrimp to sauce; cook over low heat, stir ring occasionally, just until heated through, 2 to 3 minutes.
Chef
