The Peppers Cookbook by Jean Andrews

Author:Jean Andrews
Language: eng
Format: mobi, epub, pdf
ISBN: 9781574411935
Publisher: IB Dave's Library
Published: 2005-06-30T07:00:00+00:00

Seafood

SHRIMP PIPIAN

1/2 cup red Bell Pepper, seeded and coarsely chopped 6 dried chiltepines crushed or 3 serranos or

From Fray Bernadino de Sahagun, the ancient Spanish chroni- jalapenos seeded and chopped, or to taste

cler, we learn that "the Aztec lords ate many kinds of casserole--

2 tablespoons cilantro (fresh coriander), chopped one made of fowl with red chile and tomatoes, and ground squash 11/2 teaspoons ground coriander seeds

seeds," a dish that is now called "pipian." My Spanish dictionary calls "pipian" an Indian fricassee. My English dictionary says a 1 garlic clove, peeled and minced

fricassee is "meat cut small, stewed, and served with gravy." It is 1/2 teaspoon sugar

pre-Columbian Mesoamerican in origin, but whatever it is, it is Salt and freshly ground black pepper to taste

good.This one is done with shrimp, pepitas, and tomatoes. 3 tablespoons olive oil

2 tablespoons fresh lime juice

Makes 6 Servings

1 cup long-grain Basmati or brown rice cooked

For the Shrimp

(3 cups)

2 pounds raw shrimp in their shells (about 25 to 30

Pepitas, whole, and fresh cilantro sprigs

to a pound)

for garnish

11/2 cups cold water

Place pepitas in a blender; process until completely ground. Add tomatoes, onions, all peppers, cilantro, coShell and devein raw shrimp; wash them under cold runriander seeds, garlic, sugar, salt, and pepper; blend at high ning water, pat dry with paper towels; set aside. Place speed until mixture becomes a smooth puree. Heat oil in a shrimp shells in a 2-to 3-quart saucepan, add water, and heavy 10 to 12-inch skillet over medium heat; add shrimp; bring to a boil over high heat. Reduce heat to low; simstir them in oil until they are pink and firm, about 2 to 3

mer, uncovered, for about 15 minutes, or until liquid is reminutes. Transfer shrimp to a plate. Add remaining oil to duced to 1 cup. Strain stock through a sieve into a bowl; skillet; add sauce; cook, uncovered, over moderate heat, set aside. Discard shells.

stirring frequently, for 5 minutes. Add cup of shrimp stock For the Sauce

and lime juice; cook stirring, over low heat until heated 1/2

through. Serve over cooked rice; garnish with pepitas and cup pepitas, toasted

cilantro sprigs.

3 medium-size tomatoes, peeled, seeded and

coarsely chopped or 1 cup canned Italian plum

NOTE:Also great on chicken. Cook boneless chicken breasts on a grill or by your favorite method. In the sauce substitute chicken broth or tomatoes, drained

one cup of hot water to which a teaspoon of chicken base has been 1/2 cup red onions, coarsely chopped

added in place of shrimp stock.

Seafood

h 119

SESAME-CRUSTED TUNA

1 medium scallion, sliced thinly

2 teaspoons fresh ginger, minced

OR SALMON STEAKS

1 1/2 teaspoons sesame oil, toasted

For a flavorful, crispy crust try sesame seed instead of the usual 1 teaspoon Aleppo pepper or red pepper flakes

cornmeal or crumb coating before cooking any pan-fried/seared fish. Combine all ingredients in a small bowl, stirring to disMakes 4 Servings solve sugar.

3/4 cup sesame seeds (use a mix of white and black WRAPPED SHRIMP

seed when possible)

4 tuna steaks, about 1 inch thick

The bacon-wrapped shrimp can be cooked in a skillet or on a grill 2 tablespoons vegetable oil

and eaten prepared that way, but it is the tomatillo sauce that makes the difference.

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