Hulled, roasted, salted pumpkin seeds can be found in the natural foods or snack section of the grocery store. This is one where substituting pumpkin seeds that you pulled from your very own pumpkins will NOT work; the seeds need to be hulled. If you are unable to find them roasted and salted, you can toast the pumpkin seeds in a large skillet over medium-high heat until they puff up a little and turn a tiny bit brown. You will need to adjust the amount of salt in the recipe.

photo by Jim Bazin

Maine Shrimp with Chipotle Chili and Pumpkin Seeds
Anne Mahle, Rockland

1 pound whole, uncooked Maine shrimp
2 Tablespoons butter, divided in half
1 cup diced onions, about 1 small onion
1/2 teaspoon cumin
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 cup hulled, roasted, salted pumpkin seeds
1/2 teaspoon salt

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. 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 4-6.

Anne Mahle is the author of At Home, At Sea: Recipes from the Maine Windjammer J. & E. Riggin. She lives in Rockland.