Sunday, March 9, 2014
THE MAINE INGREDIENT
By ANNE MAHLE
(Continued from page 1)
1 cup hulled, roasted, salted pumpkin seeds
2 tablespoons butter, divided in half
1 cup diced onions, about 1 small onion
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup white wine
2 cups chicken broth or clam juice
1 cup heavy cream
1/2 to 1 chipotle chili en adobo, minced
1 pound whole, uncooked shrimp
Remove the heads from the shrimp and set aside. Heat a skillet over medium-high heat and melt half the butter. Add the onions and cumin and sauté until the onions are translucent. Deglaze with white wine and add broth, heavy cream and chipotle chili. Bring to a boil and reduce for 5 minutes.
Transfer the sauce to a blender and add pumpkin seeds. Pulse carefully and then blend until the sauce is smooth. Meanwhile, return the skillet to medium heat and melt the rest of the butter. Add the shrimp and salt and sauté until only a little gray remains. If you are using Maine shrimp, the time will be less than a minute. Return the sauce to the pan and bring to a simmer.
Immediately remove from heat and serve over rice or pasta.
Serves four to six.
Anne Mahle of Rockland is the author of “At Home, At Sea,” a recipe book about her experiences cooking aboard the family’s windjammer. She can be reached at: email@example.com