| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Meats |
Mexican |
Fish, Main dish, Mexican, Spices, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; * |
| 1/2 |
c |
Onion; Finely Chopped, 1 Md |
| 1 |
|
Clove Garlic; Minced |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Flour; Unbleached |
| 8 |
oz |
Tomatoes; Cut Up, 1 cn |
| 1 |
|
Pickled Jalapeno Pepper; ** |
| 1 1/2 |
ts |
Coriander Seed; Ground |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Instant Chicken Bouillon |
| 1/2 |
ts |
Sugar |
| 1/2 |
c |
Pumpkin Seeds, Toasted, *** |
| 2 |
tb |
Lime Juice |
|
|
Rice; Hot, Cooked |
INSTRUCTIONS
GARNISH
* Shrimp can be fresh or frozen. Shell and devein
if needed. ** Pickled Jalapeno Pepper should be
rinsed, seeded, and finely chopped. *** Pumpkin seeds
should be the toasted, salted seeds and should be
coarsely chopped. Thaw shrimp if frozen. In a
large skillet, cook the onion and garlic in oil until
tender but not brown; stir in the flour. Add the
UNDRAINED tomatoes, chopped jalapeno pepper,
coriander, salt, bouillon granules, and sugar. Cook
and stir until thickened and bubbly. Stir in the
shrimp. Cover and simmer for about 10 minutes or until
the shrimp are done, stirring frequently. Stir in the
pumpkin seeds and lime juice, heat through. Serve
over hot cooked rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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