My Recipes


User: nnss

Yield: 4 servings

Categories: main dish, mexican, seafood, fish, spices

amount unit name
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
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.


* 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