TOMATILLO AND PUMPKIN SEED SAUCE WITH SHRIMP (PIPIAN VERDE CON CAMARONES)
Adapted from Patricia Jinich.
Servings 8
Calories 353kcal
Equipment
- large skillet or baking sheet
- 4-quart saucepan with a lid
- food processor or blender
Ingredients
Sauce (Pipián Verde)
- 2 cups raw pumpkin seeds (pepitas) the meaty part, minus the shells
- 1½ pounds green tomatillos husks removed and rinsed
- 4 cloves garlic
- 1 serrano or jalapeño chiles stems and seeds removed
- ⅓ cup chopped white onion about ½ a medium onion
- 2 cups cilantro leaves loosely packed
- 2 tablespoons kosher salt
- 3 tablespoons canola oil
- 1 quart gluten-free chicken broth or vegetarian broth
Shrimp
- 2 pounds raw shrimp peeled and deveined (about 41-50 per pound)
- 3 tablespoons canola oil
- 4 cloves garlic minced
- 1 lime cut into 8 wedges
Instructions
Sauce (Pipián Verde)
- Toast the pumpkin seeds in the large skillet over medium heat (or in the oven on the baking sheet at 350° F/175° C), stirring and tossing, until they being to smell fragrant. Remove from heat and cool.
- In the 4-quart saucepan, add the whole tomatillos, garlic, and chiles and cover with water. Bring to a simmer over medium heat and cook until the tomatillos are cooked all the way through, about 10 minutes. Remove from heat.
- In the food processor, grind the pumpkin seeds until you have a coarse powder. Add the cooked tomatillos along with the garlic, chiles, and cooking liquid. Add the onion, cilantro, and salt, and puree until smooth.
- In the saucepan, warm the canola oil over medium heat, then pour in the tomatillo puree and add the chicken broth. Stir well and cover with the lid slightly ajar. Let the sauce simmer until it has thickened and changed color, about 35 minutes.
Shrimp
- About 5 minutes before the sauce finishes, warm the remaining canola oil in the large skillet over medium heat. Add the garlic and sauté just until it releases its fragrance, about 1 minute. Add the shrimp and cook while stirring, until the shrimp turns pink, about 4 to 5 minutes. Don’t let them go much longer or they’ll be tough. Transfer to a serving bowl and squeeze some lime over it. Serve with the pipián verde.
Nutrition
Calories: 353kcal | Carbohydrates: 11g | Protein: 32g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 2666mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 20mg | Calcium: 195mg | Iron: 5mg