Shrimp with Cilantro Pumpkin Seed Sauce

Serves: Serves 6 people

INGREDIENTS

Cilantro-Pumpkin (Pepita) Seed Sauce

• 1 large bunch of cilantro large stems removed
• 1/2 cup roasted, salted pepitas (pumpkin seeds). See notes*
• 1/4 cup grated parmesan cheese or queso cotija
• 2 gloves of garlic
• 1 jalapeno chili seeded. (optional)
• 1/3 cup of olive oil

DIRECTIONS

• Combine all ingredients in a food processor or blender and process to a pestolike consistency.

Shirmp

• 2 Tbsp. olive oil
• 24 jumbo shrimp, peeled, deveined and tails removed
• 1/4 cup dry white wine
• 1 cup of heavy cream
• salt and pepper to taste. * see notes

DIRECTIONS

• in a large saute pan heat the olive oil over medium high heat
• add the shrimp and saute quickly until opaque. This will take only about 5 minutes.
• With a slotted spoon remove shrimp, keep warm and set aside.
• Add wine to the pan which will deglaze the pan.
• reduce the mixture over high heat for only a minute
• add the cream and cook stirring frequently to reduce the sauce to a thicker consistency
• add 2-3 Tbsp. of the Cilantro-Pepita Seed sauce
• salt and pepper to taste. * see notes
• place shrimp on a warm white corn tortilla
• drizzle the sauce over the shrimp

NOTES

• If you use roasted salted pepitas do NOT add any more salt to the recipe until you taste it.
• Using raw pepitas will require you add salt.
• If you use jumbo shrimp each serving with have 4 large shrimp. Remember to adjust your quantity if your shrimp are smaller in size.
• This Cilantro-Pepita Seed Sauce will go with any grilled meat, fish or chicken as well. It is a tasty addition to any meal. You may want to grill that shrimp instead of sauteeing it.
• You can add any of your favorite condiments to the tortilla or you can serve the shrimp with the sauce drizzled on top over a bed of rice.