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Dinner Tonight: Camarones en Pipian (Shrimp in Pumpkin Seed Sauce)

This recipe from Dianna Kennedy's The Essential Cuisines of Mexico actually began its life as an "elegant and unusual dish" from one of the best restaurants in Tampico in the 80s. Like a lot of great restaurant dishes, it probably had a bit more butter than was necessary, so she cut down the amount "considerably." Don't worry, there's some sour cream to get things through. Certainly, while my presentation skills are certainly lacking, I can vouch that the flavor is definitely still there.

Now I admit that this recipe initially seems similar to these shrimp tacos with jicama, which I wrote about two years ago. But the difference here is in the details. Instead of simply blending toasted pumpkin seeds with water, you make a stock with the shrimp shells. This isn't food to eat quickly while standing up—this is worth taking a seat to linger over. The result is a rich and surprisingly flavorful sauce with just a tinge of heat.

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