Shrimp with pumpkin seed sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Shrimp; *
½ cup Onion; Finely Chopped, 1 Md
1 each Clove Garlic; Minced
2 tablespoons Vegetable Oil
2 tablespoons Flour; Unbleached
8 ounces Tomatoes; Cut Up, 1 cn
1 each Pickled Jalapeno Pepper; **
1 x Rice; Hot, Cooked
1½ teaspoon Coriander Seed; Ground
1 teaspoon Salt
½ teaspoon Instant Chicken Bouillon
½ teaspoon Sugar
½ cup Pumpkin Seeds, Toasted, ***
2 tablespoons Lime Juice

Directions

GARNISH

* 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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