- 12 To 18 jumbo shrimp
- 1/2 c Pumpkin seeds (pepitas in Mexican markets)
- 1 sm Onion, cut into chunks
- 3 Garlic cloves
- 1/2 bn Fresh cilantro, leaves only
- 1 lg Tomato, peeled, cut into chunks
- 3 To 4 dried hot chiles *
- 1 Red bell pepper, cut into -chunks
- 1/2 ts Coriander seeds
- 4 tb Olive oil
- Clam juice, if needed
- Juice of 1 lemon
* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)
- Clean, peel and devein the shrimp. Set aside.
- To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
- Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
- Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
- Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
- Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.
Source: San Francisco Chronicle, 6/15/88.