Cilantro-pumpkin Seed Shrimp

Fathers, discuss what you read in your morning devotions. It takes no preparation, and is conducive to spontaneous discussion. If you missed morning devotions, discuss the Sunday sermon, or read through a book of the Bible together. The possibilities are endless. The point is this: You don’t need to be a Bible scholar or a schoolteacher to teach your children. What you need is diligence, consistency, perseverance, and confidence that repeated exposure to the gospel will ultimately change your children’s lives.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican		1	Servings

INGREDIENTS

1		Cilantro, trim large stems
1/4	c	Raw pepitas, pumpkin seeds
		shelled
1/4	c	Grated parmesan or queso
		cojita
1 1/2	t	Minced garlic
1/4		Olive oil
2	T	Olive oil
24		Jumbo shrimp, peeled and
		deveined tails on
1/4	c	White wine
1	c	Cream
		Salt and pepper

INSTRUCTIONS

This is a little late, but here's an untried (by me) recipe lifted
from this month's Texas Monthly (which also lists their idea of the
best Mexican restaurants in Texas). Doesn't have chiles in it, but I
can't see that being too hard to fix.  Sauce: Puree everything to a
pesto consistency  Shrimp: Heat the oil in a large pan. Add the shrimp
and saute until  opaque. Remove and keep warm. Deglaze the pan with
wine and reduce  for 1 minute.. Add the cream and reduce to a
sauce-like consistency.  Stir in 2-3 tablespoons of the pumpkin seed
paste. Season with salt  and pepper. Serve drizzled over the shrimp.
Posted to CHILE-HEADS DIGEST by "David Cook" <zeb@austin.rr.com> on
Nov 1, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1353 Calories From Fat: 1252 Total Fat: 142.1g Cholesterol: 326.1mg Sodium: 95.2mg Potassium: 237.8mg Carbohydrates: 9.6g Fiber: <1g Sugar: <1g Protein: 5.2g