| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
bn |
Cilantro; (trim large stems) |
| 1/4 |
c |
Raw pepitas; (pumpkin seeds, shelled) |
| 1/4 |
c |
Grated parmesan or queso cojita |
| 1 1/2 |
ts |
Minced garlic |
| 1/4 |
|
Olive oil |
| 2 |
tb |
Olive oil |
| 24 |
|
Jumbo shrimp; peeled and deveined, tails on |
| 1/4 |
c |
White wine |
| 1 |
c |
Cream |
|
|
Salt and pepper |
INSTRUCTIONS
SAUCE
SHRIMP
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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