Today’s recipe is from Sharing Plate … the inspiring food blog by cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.
Here's how Monica describes today's recipe:
"We have a local Mexican restaurant that my daughter absolutely loves. I on the other hand, am not a fan … well, until recently."
"I found a delicious shrimp dish cooked in a pumpkin seed sauce. It was creamy but extremely light- unlike a lot of Americanized Mexican dishes. This was perfect, so I thought, why not try to make it at home? It was very delicious and easy to make."
Prawns or Shrimp with Pumpkin Seed Sauce
1 pound Spot Prawns or shrimp, cleaned and deveined
1 cup raw green pumpkin seeds
3 green onions, chopped
2 jalapeno peppers, deseeded and chopped
3 garlic cloves, peeled
½ teaspoon dried Mexican oregano
1 teaspoon cumin seeds
2 teaspoons salt
4 cups chicken or fish broth
2 tablespoons organic extra virgin olive oil
1 cup cilantro, chopped
- Roast pumpkin seeds in a heavy skillet on medium heat for 4 to 5 minutes or till the seeds are golden brown.
- Transfer the roasted seeds, green onions, jalapeno peppers, garlic, oregano, cumin seeds, salt and 2 cups of chicken broth in a powerful blender and blend till completely smooth.
- Heat a heavy saucepan with the oil and transfer the sauce into it. Cook on medium heat, stirring for 5 to 6 minutes or till the sauce thickens.
- Add another cup of chicken broth and continue to cook for another 20 minutes on medium heat. The sauce at this point may separate but don’t worry.
- Turn heat off and transfer back to the blender and add ¾ cup of cilantro and blend till the sauce is smooth again. Return sauce to the saucepan and adjust seasonings.
- Cook the shrimp in the sauce and garnish with the remaining cilantro.
- Serve with lemon, and rice cooked with finely chopped cilantro for flavoring.