Mexican Sauteed Pepitas Prawns

This recipe came highly recommended from a coworker out of a book by Heather Van Vorous. Reading through the ingredients, it may sound interesting, but nothing spectacular. Well let me tell you, it's incredible!! This seriously launched to my top ten list. It's so fresh, nutty, and delicious. You must try!

Mexican Sauteed Pepitas Prawns

1 lb. prawns, rinsed, shelled, and deveined
1/2 c green pumpkin seeds (pepitas)
1/2 t coriander seeds
1 small onion, diced
4 garlic cloves, mashed
1 large tomato, diced (I used a can of fire roasted diced tomatoes)
1 small red bell pepper, roasted
1/4 t salt
3 t olive oil, divided
juice of one lime
1 c finely chopped fresh cilantro
rice for serving

Toast the pumpkin seeds in a large, ungreased (not non-stick) frying pan over medium high heat until they crackle, shaking pan constantly. Do not brown. Cool.

To roast the red pepper, place whole pepper in broiler pan and broil as close to heat as possible, until skins are black and blistered, turning peppers occasionally so they char evenly. Let pepper cool, then slip off skin, remove stems, and seeds. You can also roast the pepper over a gas burner until evenly charred, then cool and remove skin, stem, and seeds.

Add the pumpkin seeds and the coriander seeds to a food processor or a blender and grind to a fine powder. Add the onion, garlic, tomato, roasted red pepper, salt, and 2 tsp oliveoil. Puree until smooth. Pour the sauce into a small saucepan and simmer, covered, over medium low heat for 30 minutes to mellow flavors. Add salt and pepper to taste.

Heat 1 tsp olive oil in a large non-stick skillet over medium high heat. Add the chopped prawns and saute until they just begin to turn pink. Stir the sauce into the skillet and heat through until shrimp are cooked. Remove from heat and stir in the lime juice and cilantro. Serve over rice.