| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Medium shrimp; unshelled |
|
|
Water |
| 1/2 |
ts |
Salt |
| 4 |
|
Peppercorns |
| 1 |
|
Bayleaf |
| 1 |
c |
Pumpkin seeds; (pepitas) |
| 1 1/2 |
c |
Clam juice |
| 1 |
|
Cilantro |
| 1 |
|
Chile serrano; chopped |
| 1 |
|
Chile jalapeno; chopped |
| 1/2 |
|
Onion |
| 1 |
|
Butter |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Recipe by: Dora Guerra <dguerra@LONESTAR.JPL.UTSA.EDU> In saucepan, place
shrimp in enough water to cover them. Add salt, peppercorns and bayleaf.
Simmer about 3 min. until shrimp turn pink. Remove shrimp, let cool, then
shell and devein. (Shrimp will be more tender and flavorful if cooked in
their shells).
In a skillet, toast seeds until they start to pop. Add clam juice,
cilantro, chiles, onion and seeds to blender.
Puree until smooth. Melt butter in skillet and add sauce. Cook over low
heat 10 min. Stir in shrimp. Remove from heat and add sour cream. Return
to heat until just heated through. Thin with dry white wine if necessary.
Recipes sent to me from Bill, wight@odc.net
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