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Sauteed Shrimp With Tomato, Pumpkin Seed And Coriander Sauce
(Pipian De Camarones)
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| What You Need: |
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2 pounds raw shrimp in their shells (about 26 to 30 to a pound)
1˝ cups cold water
˝ cup roasted, salted pepitas (pumpkin seeds)
3 medium tomatoes, peeled, seeded and coarselychopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
˝ cup coarsely chopped onions
˝ cup coarsely chopped, drained, canned pimiento
6 dried pequin chilies, crumbled
2 tablespoons coarsely chopped fresh coriander (cilantro)
1˝ teaspoons ground coriander seeds
˝ teaspoon finely chopped garlic
˝ teaspoon sugar
1˝ teaspoons salt
˝ teaspoon freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
3 cups hot cooked rice, made from 1 cup raw long-grain rice
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| How To Cook: |
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1. Shell the shrimp and devein them by making a shallow incision down their backs with a small, sharp knife and lifting out their intestinal veins with the point of the knife.
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2. Wash the shrimp under cold, running water, pat them dry with paper towels, and set them aside. Place the shrimp shells in a 2- to 3-quart saucepan, add 1˝ cups of water, and bring to a boil over high heat.
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3. Reduce the heat to low, and simmer, uncovered, for about 15 minutes, or until the shrimp stock is reduced to 1 cup. Strain it through a fine sieve set over a bowl and discard the shells.
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4. Meanwhile prepare the sauce in the following fashion: Blend the pepitas in the jar of an electric blender until they are completely pulverized.
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5. Sieve them and return them to the blender with the tomatoes, onions, pimiento, pequin chilies, fresh coriander, coriander seeds, garlic, sugar, salt and pepper, and blend at high speed until the mixture is reduced to a smooth puree.
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6. To make the sauce by hand, put the tomatoes, onions, pimiento, fresh coriander and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill. With a pestle, pound the pepitas, pequin chilies and coriander seeds in a mortar until they are pulverized, sieve them, then stir the mixture into the tomato puree and add the sugar, salt and pepper.
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7. In a heavy 10-to 12-inch skillet, heat 2 tablespoons of the oil over moderate heat until a light haze forms above it. Add the shrimp and, with a large spoon, toss them about in the oil for 2 or 3 minutes, or until they are pink and firm to the touch.
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8. Transfer the shrimp to a plate and add the remaining 1 tablespoon of oil to the skillet. Pour in the pureed sauce and cook, uncovered, over moderate heat, stirring frequently, for 5 minutes.
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9. Stir in the reserved cup of shrimp stock, then the shrimp, and cook over low heat for 2 or 3 minutes, or just long enough to heat the shrimp through. Stir in the lime juice and taste for seasoning.
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10. Spread the hot cooked rice out evenly on a large, deep platter and pour the shrimp and its sauce over it or present the rice and shrimp in separate bowls.
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