Spicy Sauteed Shrimp (#2091)
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- 1 pound Shrimp
- 1/2 cup Pepitas (Pumpkin Seeds) or sesame seeds
- 1 small Onions chunked
- 3 Garlic Cloves
- 1 large Tomatoes peeled, chunked
- 1 Sweet Red Bell Peppers diced
- 2 Green Chili Peppers thai, or use a japapeno pepper
- 1/2 tsp Coriander Seeds
- 1 Red Pepper Flakes to taste, optional
- 4 tablespoons Olive Oil divided
- 1/2 tsp Salt to taste
- 1/4 tsp Black Pepper to taste
- 1 Tbsp Lemon Juice or more to taste
- Clean, peel and devein the shrimp.
- Set aside.
- To make the sauce, prepare the pumpkin seeds first.
- If they are unroasted, 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, red pepper flakes (optional), salt and pepper.
- Purée until smooth.
- Heat 2 tablespoons of the olive oil in a skillet, add the puréed 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 consistency.
- 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. Add more lemon juice, salt and black pepper to taste.
- Return the shrimp to the pan, turning to coat them with the sauce.
- Serve immediately, cilantro leaves on top make a nice garnish.
- If by mistake you made it too spicy for your tastes, serve it with some yogurt to cool things down. The yogurt is an excellent addition in any case adding some richness and creaminess.