If you would like a spicier pumpkin seed sauce, double the amount of chiles. Makes 4 servings.
Ingredients
1 bunch cilantro
1/2 cup sour cream
1/2 cup raw pumpkin seeds
2 tablespoons olive oil
2 cloves garlic
1 1/2 teaspoons kosher salt
1 serrano chile, seeded and inner ribs removed
1 jalapeño chile, seeded and inner ribs removed
1/4 large jicama, peeled
1 pound medium raw shrimp, peeled and deveined
8 small corn tortillas
Lime wedges
Directions
Finely chop about 1/3 of the cilantro to yield 2 tablespoons, setting aside the rest. In a small bowl, mix chopped cilantro with sour cream and set aside.
In a medium saute pan over medium heat, toast pumpkin seeds until they pop and turn slightly golden, 8-10 minutes; do not let them to brown. Set aside briefly to allow to cool.
In a food processor or blender, place pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and 1/2 cup water. Blend to a smooth paste.
Return mixture to saute pan, add 1/2 cup water and cook over low heat for about 20 minutes to develop flavors. Stir frequently to make sure sauce doesn’t burn and add more water if sauce thickens too much or too quickly. Meanwhile, shred jicama using a box grater. Refrigerate until needed.
Increase heat to medium-high and add shrimp. Cover and cook until shrimp are pink, about 5 minutes, stirring and turning shrimp occasionally for even cooking.
Place a skillet or griddle over medium heat and warm tortillas.
Arrange 2 tortillas per plate, slightly overlapping. Divide shrimp among tortillas, add shredded jicama and 1 spoonful of cilantro sour cream. Serve immediately, with lime wedges.
Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 milligrams cholesterol; 365 milligrams sodium.
