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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: * 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.
| Ingredients:
1 Pound(s) Shrimp; *
1/2 Cup(s) Onion; Finely Chopped, 1 Md
1 Clove Garlic; Minced
2 Tablespoon(s) Tomatoes; Medium, *
2 Tablespoon(s) Flour; Unbleached
8 Ounce(s) Tomatoes; Cut Up, 1 cn
1 Pickled Jalapeno Pepper; **
1 1/2 Teaspoon(s) Coriander Seed; Ground
1 Teaspoon(s) Green chili salsa
1/2 Teaspoon(s) Hot Pepper Sauce; To Taste
1/2 Teaspoon(s) Tomatoes; Finely Chopped
1/2 Cup(s) Pumpkin Seeds, Toasted, ***
2 Tablespoon(s) Lime Juice |
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