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Prawns or Shrimp with Pumpkin Seed Sauce


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

  1. Roast pumpkin seeds in a heavy skillet on medium heat for 4 to 5 minutes or till the seeds are golden brown.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cook the shrimp in the sauce and garnish with the remaining cilantro.
  7. Serve with lemon, and rice cooked with finely chopped cilantro for flavoring.
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