Shrimp Veracruz with Pumpkin Seed Sauce (Pipian)

Name: Shrimp Veracruz with Pumpkin Seed Sauce (Pipian)
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 people
Ingredients: Pumpkin Seed Sauce (Pipián); ¼ cup olive oil; 20 large Shrimp; 1 teaspoon kosher salt; 4 cloves garlic; 1 28 oz. can diced tomatoes; ½ cup white onion; 1 teaspoon sugar; 1 teaspoon kosher salt; 2 fresh bay leaves; ½ cup green olives; ¼ cup raisins; ¼ cup capers; 2 teaspoon oregano; Pumpkin Seed Sauce (Pipián); ½ cup corn oil; 12 corn tortillas; 3 tablespoon fresh flat-leaf parsley

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings
4 people
Calories
396 kcal
Course
Main Course
Cuisine
Mexican

Shrimp Veracruz with Pumpkin Seed Sauce (Pipian)

Kaitlin Leblanc

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Shrimp Veracruz with Pumpkin Seed Sauce (Pipián) is a classic Central Mexican dish. Start by making the Pumpkin Seed Sauce, then make the Veracruz shrimp. Then assemble one of the most beautiful and delicious plates you'll ever see or eat.

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Ingredients

Servings

Make Ahead

Pumpkin Seed Sauce (Pipián)

For the Shrimp Veracruz

¼ cup olive oil
20 large Shrimp peeled and deveined
1 teaspoon kosher salt
4 cloves garlic minced, divided
1 28 oz. can diced tomatoes drained
½ cup white onion finely chopped
1 teaspoon sugar
1 teaspoon kosher salt
2 fresh bay leaves
½ cup green olives pitted and quartered lengthwise
¼ cup raisins
¼ cup capers drained
2 teaspoon oregano dried

For Finishing the Dish

Pumpkin Seed Sauce (Pipián) (click for recipe)
½ cup corn oil can also use vegetable oil
12 corn tortillas
3 tablespoon fresh flat-leaf parsley chopped, for garnish

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Instructions

Do Ahead

Prepare the Pumpkin Seed Sauce (Pipián). As you are preparing the shrimp sauce, gently warm the pipián sauce on the stove.

Make the Shrimp Veracruz Sauce

Heat the oil in a large skillet over medium-high heat. Meanwhile, toss the shrimp with the salt and half of the garlic. Add the shrimp to the hot oil and sauté until the shrimp is pink and curled, about 4 minutes. Use a spatula to transfer the cooked shrimp to a plate. Set aside.
Add the onion to the skillet (there should still be oil in the pan, add a little more, if necessary). Sauté until soft, about 4 to 5 minutes. Add the remaining 2 cloves of minced garlic and cook for another 30 seconds, stirring often.
Stir in tomatoes, sugar, salt, and bay leaves and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.
Add olives, raisins, capers, and oregano to sauce and cook, stirring, for about 1 minute. Stir in the cooked shrimp. Cover the pan, and keep on very low heat while you prepare the tortillas.

PREPARE THE TORTILLAS

Transfer 2 cups of warm Pumpkin Seed (Pepitas) Sauce to a bowl large enough to hold a tortilla. (a pie plate works well). Keep the remainder of the sauce warm, covered, on the stovetop over low heat.
Heat oil in a 7 - 8 inch heavy skillet over medium heat, until hot but not smoking, then carefully pass tortillas 1 at a time through the oil with tongs (or 2 forks) to soften, about 1 to 2 seconds per side.
Blot both sides of each tortilla with paper towels and place on a plate.

PLATE THE DISH

Working with 1 tortilla at a time, dredge in pumpkin seed sauce (in the bowl) to coat both sides, then roll up like a cigar and place on serving plates, 3 rolled tortillas per plate.
Spoon ½ cup of the warm pipián sauce over the rolled tortillas and then top with shrimp Veracruz. Garnish with parsley. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Once the shrimp Veracruz sauce is prepared, cover the skillet and keep it on very low on the stove. Keep the heat low so you won't overcook the shrimp. You'll need to keep the pumpkin seed sauce warmed, too.
The pumpkin seed sauce can be made up to 5 days in advance and kept covered in the fridge. To make the preparation of the dish easier, we do recommend making the sauce ahead of time.

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 0.1g Sodium 1479mg (62%) Potassium 232mg (7%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 342IU (7%) Vitamin C 7mg (8%) Calcium 104mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	35g	12%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Sodium	1479mg	62%
Potassium	232mg	5%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	342IU	7%
Vitamin C	7mg	8%
Calcium	104mg	10%
Iron	2mg	11%