Guest Chef: Mike Passanita - St. Francis University
Traveling Chefs Program
1/2 cup dried roasted pumpkin seeds
1 onion diced
5 gloves garlic
1/2 bunch fresh cilantro
1 tomato - chopped
5 dried red chili peppers
1 red bell pepper, chopped
1/2 tsp whole coriander seed
1/4 cup olive oil
1 lemon - juiced
Add onion, garlic, cilantro, tomato, chilies, bell pepper, coriander seeds and salt and pepper to blender and puree until well blended and smooth.
Heat olive oil in a skillet, add shrimp and saute until golden brown.
Add sauce to skillet and heat. Add shrimp to sauce and cook over medium heat until shrimp is at an internal temp of 165 degrees.
Add lemon juice to the dish.
Serve of Lebanese Rice
1/4 cup vermicelli pasta broken into 1/2 inch pieces
2 tbsp clarified butter
3/4 cup short grain rice, soaked in hot water 1 hour - drained
salt to taste
1 and 1/4 cup water
Brown pasta in butter in pan. Add drained rice. Stir over medium heat for 1 minute.
Stir in salt and water. Turn to high and bring to a boil. After boil is reached turn back down to a simmer.
Cover and cook for 20 minutes or until rice is tender.