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Ingredients
- 1 bn Cilantro, (trim large stems)
- 1/4 c. Raw pepitas, (pumpkin seeds, shelled)
- 1/4 c. Grated parmesan or possibly queso cojita
- 1 1/2 tsp Chopped garlic
- 1/4 x Extra virgin olive oil
- 2 Tbsp. Extra virgin olive oil
- 24 x Jumbo shrimp, peeled and deveined, tails on
- 1/4 c. White wine
- 1 c. Cream Salt and pepper
Directions
- This is a little late, but here's an untried (by me) recipe lifted from this month's Texas Monthly (that also lists their idea of the best Mexican restaurants in Texas). Doesn't have chiles in it, but I cannot see which being too hard to fix.
- Sauce: Puree everything to a pesto consistency
- Shrimp: Heat the oil in a large pan. Add in the shrimp and saute/fry till opaque. Remove and keep hot. Deglaze the pan with wine and reduce for 1 minute.. Add in the cream and reduce to a sauce-like consistency.
- Stir in 2-3 Tbsp. of the pumpkin seed paste. Season with salt and pepper. Serve drizzled over the shrimp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 516g | |
| Calories 719 | |
| Calories from Fat 348 | 48% |
| Total Fat 39.37g | 49% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1236mg | 52% |
| Potassium 433mg | 12% |
| Total Carbs 33.45g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.87g | 1% |
| Protein 45.05g | 72% |
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