Dinner Tonight: Camarones en Pipian (Shrimp in Pumpkin Seed Sauce)
Dinner Tonight: Camarones en Pipian (Shrimp in Pumpkin Seed Sauce) is a gluten free and pescatarian main course. This recipe serves 4. One portion of this dish contains around 45g of protein, 15g of fat, and a total of 473 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have cilantro, pumpkin seeds, onion, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Remove shells and heads from shrimp.
Transfer shells and heads to a medium-sized saucepan.
Pour in water, and add salt. Turn heat to medium and bring to a simmer. Turn heat to medium-low and cook for 20 minutes.
Meanwhile, toast pumpkin seeds in an un-greased 12-inch iron skillet set over medium heat. Toss gently, and remove when they begin to pop. They should not brown.
Let cool for a few seconds, and then grind to a powder.
Add shrimp broth, cilantro, serranos, and onion to blender. Blend until very smooth, about 1 minute.
Add butter to iron skillet. Melt over medium-low heat.
Pour in pumpkin seed mixture. Cook, stirring constantly, for about three minutes, or until it becomes a relatively thick paste. Stir in sour cream, and season with more salt to taste. Cook for three minutes. Turn heat to low, and add shrimp. Stir well and cook for five minutes. Season with more salt to taste.
Serve with warm corn tortillas and the quartered limes