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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 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.
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