Shrimp With Pumpkin Seed Sauce
1 lb Shrimp
1 1/2 ts Coriander Seed; Ground
1 ts Salt
1/2 ts Instant Chicken Bouillon
1/2 c Onion Finely Chopped
1/2 ts Sugar
1/2 c Pumpkin Seeds, Toasted
2 tbs Lime Juice
1 ea Clove Garlic; Minced
2 tbs Vegetable Oil
2 tbs Flour; Unbleached
8 oz Tomatoes; Cut Up, 1 can
1 ea Pickled Jalapeno Pepper
Hot cooked rice
NOTE: Shrimp can be fresh or frozen. Shell and de-vein if needed.
Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped.
Pumpkin seeds should be the toasted, salted seeds and should be coarsely
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 un-drained 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. Yield: 4 servings