Pumpkin Seeded Sauteed Shrimp Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Seeded Sauteed Shrimp

From Dorothy McNett's recipes at www.dorothymcnett.com. A Panama Canal specialty using fresh shrimp, but any fish or seafood can be used with this sauce. The word Panama means "abundance of fish", such as jumbo shrimp, lobster, calamari, crab, octopus, red snapper, and sea bass. This is traditionally served with cooked rice or cooked lentils, beans, etc.

2 pounds large raw shrimp (prawns) in their shells
1 1/2 cups water
3/4 cup roasted salted pumpkin seeds (pepitas)
2 medium fresh red tomatoes (about 1 cup)
1 small onion
2 cloves garlic
about 1/4 cup pimientos
1/4 - 1/2 teaspoon chili powder
2 tablespoons snipped fresh coriander (cilantro)
1 teaspoon coriander seeds (cilantro)
1/2 teaspoon raw sugar
1/2 teaspoon pepper
2-3 tablespoons olive oil
2 tablespoons lemon juice (zest too)


Shell and devein the shrimp, set the shrimp aside. In a saucepan, heat the water with the shells and bring to a boil. Reduce to simmer and cook several minutes. Strain and discard the shells, reserving 1 cup of the stock. In meantime, make the sauce using a food processor or a blender to puree the pumpkin seeds and then add the tomatoes, onion, garlic, pimientos, chili powder, coriander and coriander seeds, sugar, and pepper. Set aside.
In a heavy bottomed saute pan, heat 2 tablespoons of oil and cook the shrimp for about 2-3 minutes,or until they turn pink. Do not overcook! Transfer them to a plate, and add another 1 tablespoon oil to the pan,pour in the sauce and cook, uncovered, about 5 minutes. Stir in the reserved 1 cup of shrimp stock and the lemon juice, bring to a boil and then stir in the shrimp. Serve with cooked rice, lentils, beans, etc.

Recipe created 2014-08-12.

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