Creamy, saucy shrimp delight
This recipe sees shrimp stirred into a delish pumpkin-seed sauce
Shrimp in pumpkin-seed sauce
- 1-1/2 pounds shrimp, shell-on (31-35 count)
- 2-1/2 cups cold water
- 1 tsp salt or to taste
- 1 cup pumpkin seeds, raw, hulled
- 1/2 onion, small, coarsely chopped (about 1/3 cup)
- 1/2 bunch coriander, chopped (stems included)
- 2 serrano chilli peppers, small, stemmed and cut into 1/2-inch pieces
- 2 tbs butter, unsalted
- 2/3 cup sour cream
Peel and devein the shrimp, leaving the tails on; set aside. Place the shells in a saucepan with water and salt over medium heat. Cook for 20 minutes to make a light broth. Strain and reserve the broth; discard the shells.
Allow the broth to cool, then return to the saucepan over low heat. Add the shrimp and cook for about three minutes, tossing, until they are pink and barely opaque. Strain, reserving the broth in a bowl so that it can cool.
Place the pumpkin seeds in a large, dry skillet over medium heat. Cook for about eight minutes, stirring, until they begin to swell and pop about; do not let them brown.
Let cool, then place one third of them in a blender with about a third of the cooled broth. Purée until smooth, then add another third of the shrimp broth and another third of the seeds, along with the onion, cilantro and chilli peppers.
Purée until smooth, then add the remaining broth and seeds. Purée again, to form a green sauce. Melt butter in a saucepan over low heat. Add the blended sauce and cook for five minutes, stirring. Add the shrimp and cook for five minutes, stirring. Add the sour cream and adjust the seasoning; heat, stirring. Serve hot.
Servings: 6 main-course or 8 first-course
Nutrition per serving (based on 8 first-course servings): 249 calories, 23g protein, 18g carbohydrates, 10g fat, 1g saturated fat, 129mg cholesterol, 327mg sodium, 0 dietary fibre.
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