Cilantro—Pumpkin Seed Sauce
1 bunch cilantro (cut off large stems)
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup grated Parmesan cheese or queso cotija
1 1/2teaspoons minced garlic
1/ 4cup olive oil
Purée all ingredients in a blender to a pestolike consistency.
Shrimp
2 tablespoons olive oil
24 jumbo shrimp, peeled and deveined (tails on)
1/4cup white wine
1 cup heavy cream
salt and pepper to taste
Heat olive oil in a large sauté pan over medium-high heat. Add shrimp and sauté until opaque (about 2 minutes on each side). Remove from pan and keep warm. Deglaze pan with white wine and reduce over high heat for 1 minute. Add heavy cream and reduce to a tomato-sauce-like consistency. Stir in 2 to 3 tablespoons cilantro—pumpkin seed sauce and season with salt and pepper. To serve, place shrimp on plates and drizzle with sauce. Serves 6.
