Shrimp With Pumpkin Seed Sauce (Pipian de Camaribes)


1 lb fresh or frozen shelled shrimp
1/2 cup finely chopped onion
1 clove garlic, minced
2 tbsp cooking oil
2 tbsp allpurpose flour
8 oz can tomatoes, cut up
1 pickled jalapeno pepper, rinsed, seeded and finely chopped
1 1/2 tsp ground coriander seed
1 tsp salt
1/2 tsp instant chicken bouillon granules
1/2 tsp sugar
1/2 cup toasted, slated pumpkin seeds, coarsely chopped
2 tbsp lime juice
Hot cooked rice

How to prepare

Thaw frozen shrimp . In lg 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 until thickened and bubbly. Stir in shrimp. Cover and simmer 10 min. or till shrimp is done. Stirring frequently. Stir in pumpkin seeds and lime juice. Heat through. Serve over hot cooked rice. Makes 4 servings source: Better Homes and Gardens Mexican cooking.

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