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This recipe is for 6 servings.
- 12 to 18 jumbo shrimp
- ½ cup pumpkin seeds (pepitas in Mexican markets)
- 1 small onion, cut into chunks
- 3 garlic cloves
- ½ bunch fresh cilantro, leaves only
- 1 large tomato, peeled, cut into chunks
- 3 to 4 dried hot chiles
- 1 red bell pepper, cut into chunks
- ½ tsp coriander seeds
- 4 tbsp olive oil
- clam juice, if needed
- juice of 1 lemon