Shrimp With Pumpkin Seed Sauce

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - *
1/2 cup	31g / 1.1oz	Onion; finely chopped - 1 md
1		Garlic - minced
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Flour - unbleached
8 oz	227g	Tomatoes; cut up - 1 can
1		Pickled jalapeno pepper - **
1 1/2 teaspoons	7.5ml	Coriander seed - ground
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Instant chicken bouillon
1/2 teaspoon	2.5ml	Sugar
1/2 cup	55g / 1.9oz	Pumpkin seeds - toasted, ***
2 tablespoons	30ml	Lime juice
		Garnish
		Rice; hot - cooked

Recipe Instructions

* Shrimp can be fresh or frozen. Shell and devein if needed.

** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped.

*** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped.

Thaw shrimp if frozen.

In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour.

Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar.

Cook and stir until thickened and bubbly. Stir in the shrimp.

Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently.

Stir in the pumpkin seeds and lime juice, heat through.

Serve over hot cooked rice.

Source:
Patricia Williams

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