Cilantro Pumpkin Seed Shrimp Recipes

Steps:

• 1. Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest. In a small bowl, mix the chopped cilantro with the sour cream and set aside.
• 2. In a medium sauté pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool.
• 3. In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water. Blend to a smooth paste.
• 4. Return the mixture to the sauté pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors. Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly. Meanwhile, shred the jicama using a box grater. Refrigerate until needed.
• 5. Increase the heat to medium-high and add the shrimp. Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.
• 6. Heat a skillet or griddle over medium heat and warm the tortillas. Arrange two tortillas per plate, slightly overlapping. Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream. Serve immediately, with lime wedges.
• Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.

Steps:

• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
• Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
• Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

Steps:

• NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
• Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
• For thinner salad dressing, add more water. Adjust seasonings if necessary.
• The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
• Best if prepared at least an hour in advance.
• Yield is estimated.

Steps:

• For sauce: Purée all ingredients in a blender to a pestolike consistency.
• Heat olive oil in a large sauté pan over medium-high heat.
• Add shrimp and sauté until opaque (about 2 minutes on each side).
• Remove from pan and keep warm.
• Deglaze pan with white wine and reduce over high heat for 1 minute.
• Add heavy cream and reduce to a tomato-sauce-like consistency.
• Stir in 2 to 3 tablespoons cilantro—pumpkin seed sauce and season with salt and pepper.
• To serve, place shrimp on plates and drizzle with sauce.