CHEF JEFF — ONE BYTE AT A TIME: Shrimp in Pumpkin Seed Sauce

Celebrate Cinco de Mayo with this seafood recipe.

Shrimp in Pumpkin Seed Sauce

1½ pounds medium shrimp, peeled, shells reserved

2½ cups water

Salt

1 cup hulled pumpkin seeds, unroasted, unsalted

3 serrano chilies

¼ medium white onion, chopped

8 sprigs cilantro or more

2 tablespoons butter

2/3 cup creme fraiche or sour cream

Put shrimp shells, water and salt to taste in saucepan; cook over medium heat, 15 minutes. Strain, reserving broth; discard shells. Heat shrimp in broth to simmer; cook, 2 minutes. Strain, reserving broth. Set shrimp aside. Lightly toast pumpkin seeds in dry skillet. Seeds should puff up a little but not brown. Puree broth, seeds, chilies, onion, cilantro in blender until smooth. Melt butter in saucepan over low heat; stir in sauce. Cook, stirring occasionally, about 10 minutes. If sauce is lumpy, return to blender; blend until smooth. Stir in creme fraiche, shrimp; heat through. Serve.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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