Shrimp Tacos With Pumpkin Seed Sauce Food
HEALTHY SHRIMP TACOS WITH CILANTRO LIME PESTO
Adapted from The Food Processor Family Cookbook (Sonoma Press, 2016), by Nicki SizemoreThese healthy shrimp tacos feature sautéed (or grilled!) shrimp, a vibrant cilantro lime pesto (which you'll want to slather on everything), creamy avocados and crunchy cabbage. It's a quick and easy weeknight meal that feels damn special. The pumpkin seeds for the pesto need to soak for 6-10 hours (see the recipe below), so start them in the morning or the night before. You can either sauté the shrimp in a skillet, or you can grill them. To grill the shrimp, toss them in 1 tablespoon of olive oil and season them with salt and pepper. Thread the shrimp onto skewers (you can see how I do this this post), or cook them directly in a grill pan over medium-high heat.
Provided by Nicki Sizemore
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Season the shrimp with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and arrange them out in a single layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add 1/3 cup of the Cilantro Lime Pesto (reserve the leftover pesto for serving). Toss well to coat.
- To assemble the tacos, spread a bit of the pesto over warm tortillas and top with the shrimp, avocado slices and cabbage. Drizzle the tacos with Mexican crema or sour cream and serve with hot sauce, if desired. Enjoy!
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
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