Cilantro-pumpkin Seed Shrimp
| 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)
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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