Recipe Database
Chef Mike's Wild Georgia Shrimp with Pumpkin seed sauce (Pipian de Camaribes) Mexican
Chef Mike's Wild Georgia Shrimp with Pumpkin seed sauce (Pipian de Camaribes) Mexican
Ingredients
Serves: Serves 4

1/2 C finely chopped onion
1 clove garlic, minced
2 T oil
2 T all-purpose flour
8 oz diced tomatoes
1 pickled jalapeno pepper, rinsed, seeded and finely chopped
1 1/2 t ground coriander seed
1 t salt
1/2 t instant chicken bouillon granules
1/2 t sugar
1 lb fresh or frozen shrimp, peeled and deveined, thawed
1/2 C slated pumpkin seeds, toasted and coarsely chopped
2 T lime juice
Hot cooked rice

Instructions
In large skillet, cook onion and garlic in oil till tender, but not brown. Stir in flour. Add undrained tomatoes, jalapeno, coriander, salt, bouillon granules, and sugar. Cook, stirring constantly, until thick and bubbly. Stir in shrimp; cover and simmer 10 minutes or till shrimp is pink, stirring frequently. Add pumpkin seeds and lime juice; stir. Continue cooking until mixture is heated through. Serve over hot cooked rice. This is Executive Sous Producer Mike Stock's Recipe**