Serves: 8
Total Calories: 277
1. Place the shrimp in a large saucepan with the water, salt, pepper, cumin, oregano, and onion. Bring to a boil, over medium heat. Reduce heat to low and simmer until the shrimp are pink and curled, about 3 minutes. With a slotted spoon, lift the shrimp and onion from the cooking liquid. Save the cooking liquid to use for the sauce base. Set the onion aside on a plate.
2. When the shrimp are cool enough to handle, peel and devein. Put the shrimp shells in the pan of cooking liquid. Put the cleaned shrimp in a bowl and set aside. Bring the liquid with shrimp shells to a boil, reduce the heat to low, cover and simmer 10 minutes. Pour the shrimp broth through a strainer into a bowl. Reserve the broth and discard the shells.
3. In a dry skillet, toast the pumpkin seeds, stirring constantly, until they pop about in the pan and are aromatic. Spread the seeds out on a plate to cool then grind to a powder in a spice grinder. (I use a coffee grinder reserved for spices.)
4. Put 2 cups of the shrimp broth into a blender jar. Add the ground pumpkin seeds, reserved onion, cilantro, and serranos. Blend until smooth.
5. In a large saucepan, melt the butter over medium heat. Pour in the blended sauce and cream. Bring to a boil then reduce heat to low, and cook, stirring frequently, about 8 minutes. Stir in the shrimp. Heat through. Adjust seasoning, if needed. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp in Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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