Shrimp With Pumpkin-Seed Sauce Recipe
Ingredients
| Frozen shrimp | 1 pound | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 1 8-ounce can tomatoes, cut up | ||
| 1 pickled jalapeno pepper, rinsed,seeded, and finely chopped | ||
| 1 1/2 teaspoons ground coriander seed | ||
| Salt | 1 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Sugar | 1/2 Teaspoon | |
| 1/2 cup toasted, salted pumpkin seeds, coarsely chopped | ||
| Lime juice | 2 Tablespoon | |
| Hot cooked rice | ||
Directions
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 till 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.
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 till 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.
Chef
