Shrimp in Pepita Tomatillo Sauce

7 May
Shrimp in Pepita Tomatillo Sauce

Shrimp in Pepita Tomatillo Sauce

We have a nice stash of jumbo (16-20 count) shrimp in the freezer, and this tasty/tangy shrimp dish caught my eye in my blog readerboard a couple of weeks ago. It is right up my alley using Mexican-inspired ingredients, and is served over something other than a tortilla, ha!

I adapted this from Josette’s Shrimp in Green Mole over at thebrookcook, and the vibrant green sauce did not disappoint. I halved the shrimp amount since there were only two of us eating it, but kept the sauce amount the same since she said she would have enjoyed more sauce. I substituted pepitas, which are pre-roasted baby pumpkin seeds and ground cumin for seeds, so that eliminated a couple of steps. I’m all about easy. I also omitted the romaine lettuce in the sauce, which admittedly was a mistake but the sauce came out delish all the same! Here’s how I did it:

Shrimp in Pepita Tomatillo Sauce
Adapted from Shrimp in Green Mole at thebrookcook

1/2 cup hulled pepitas
1/2 pound tomatillos, husked, rinsed and quartered
1/2 serrano or jalapeΓ±o, stemmed
1/4 cup chopped white onion
2 garlic cloves, peeled
1/4 cup tightly pack chopped cilantro
1/8 teaspoon ground cumin
1 1/2 cups homemade or low-sodium chicken stock
1/2 tablespoon olive oil
Kosher salt and ground black pepper, to taste
1/2 pound jumbo tail-on shrimp, shelled and deveined
Pepitas and cilantro, for garnish
Cooked rice, for serving

Place the pepitas, tomatillos, chile pepper, onion, garlic, cilantro, cumin, and 1/2 cup of the chicken stock in a blender or food processor. Blend until smooth, stirring and scraping down sides as necessary.

Heat the oil in a skillet (cast-iron if available) over medium-high heat. Add the tomatillo mixture, which will spatter so be prepared with a screen or lid! Cook, stirring often, for about 8 to 10 minutes. Add the remaining chicken stock, bring to a simmer, and reduce heat to medium low, simmering softly and stirring often until sauce is thick and creamy, about another 10 minutes. Season to taste, with salt if necessary.

Season shrimp with kosher salt and pepper, then add to the simmering sauce. Cook on each side for 3 or 4 minutes until the shrimp are just cooked through. Serve over rice garnished with pepitas and cilantro.

 

 

 

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50 Responses to “Shrimp in Pepita Tomatillo Sauce”

  1. Teagan Geneviene May 7, 2017 at 9:20 am #

    It sounds absolutely delicious, Kathryn. I love green sauce anyway. It’s a beautiful dish. Mega hugs!

    Liked by 1 person

  2. Mad Dog May 7, 2017 at 9:26 am #

    That looks delicious πŸ™‚

    Liked by 1 person

  3. Cheryl "Cheffie Cooks" Wiser May 7, 2017 at 9:29 am #

    Yes, Yes, Yes!!! xoxo ccc

    Liked by 1 person

  4. Josette@thebrookcook May 7, 2017 at 9:57 am #

    LOVE your adaptation- looks absolutely delicious! πŸ™‚

    Liked by 1 person

  5. Tasty Eats Ronit Penso May 7, 2017 at 11:03 am #

    This looks so tasty! Love the addition of pepitas. πŸ™‚

    Liked by 1 person

  6. FrugalHausfrau May 7, 2017 at 12:44 pm #

    This sounds heavenly! The flavors are right up my alley, too! I think I’d just skip the rice and sop it all up with a tortilla, though! πŸ™‚

    Liked by 1 person

  7. D. Wallace Peach May 7, 2017 at 1:42 pm #

    This looks great, Kathryn! I’m short on the ingredients otherwise I’d make it tonight. I’ll have to add it to my pile of Kathryn-recipes which is happily growing. Have a great week!

    Liked by 1 person

  8. Jodi May 7, 2017 at 2:36 pm #

    looks and sounds delish!!!

    Liked by 1 person

  9. Sumith May 8, 2017 at 6:29 am #

    Bookmarking this. Sounds absolutely delicious.

    Liked by 1 person

  10. Fourth Generation Farmgirl May 8, 2017 at 8:57 am #

    This looks really wonderful, Kathryn! You are so creative and talented! πŸ™‚

    Liked by 1 person

  11. Michelle Williams May 8, 2017 at 11:35 am #

    I am so impressed that in the early stages of starting your own food truck you have time to cook and blog! I love the pepitas twist. This recipe sounds delicious.

    Liked by 1 person

    • anotherfoodieblogger May 8, 2017 at 3:24 pm #

      As I said before, we can’t eat tacos every night! Thank you so much Michelle. πŸ™‚

      Like

  12. lulu May 8, 2017 at 3:12 pm #

    Yum, I wish this was what we were having for dinner tonight!

    Liked by 1 person

  13. Agness of Run Agness Run May 9, 2017 at 3:10 am #

    This seems like a finger-licking recipe, Kathryn! Thanks a bunch for giving me an amazing idea for my next lunch!

    Liked by 1 person

  14. fromthefamilytable May 9, 2017 at 10:20 am #

    Yum! South of the Border Shrimp and Grits. Looks and sounds wonderful.

    Liked by 1 person

  15. chefkreso May 9, 2017 at 12:23 pm #

    Looks really delicious 😁

    Liked by 1 person

  16. Karina Pinella May 9, 2017 at 9:06 pm #

    I like how you make your recipes manageable. Thanks!

    Liked by 1 person

  17. Lynz Real Cooking May 11, 2017 at 7:52 am #

    What a lovely dish KR!

    Liked by 1 person

  18. Sheryl May 11, 2017 at 7:21 pm #

    mmm. . . it looks yummy.

    Liked by 1 person

  19. Gerlinde May 13, 2017 at 1:32 pm #

    That looks really good 😊

    Liked by 1 person

  20. NoPlateLikeHome.com May 17, 2017 at 5:58 pm #

    Sounds good. I made Reuben’s this week that were pretty darn good and blog worthy.
    How is your food truck business going??

    Liked by 1 person

  21. Freda @ Aromatic essence May 18, 2017 at 3:20 pm #

    Sounds super delicious!

    Liked by 1 person

  22. Sumith May 25, 2017 at 8:46 pm #

    This is very inviting Kathryn. Loved it’s colour and the addition of pepitas in it. Thanks for this beautiful share.

    Liked by 1 person

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