Prego's Pumpkin Seed Recipe - Houston weather, traffic, news | FOX 26 | MyFoxHouston

Prego's Pumpkin Seed Recipe

John Watt, chef and owner of Prego in Rice Village, shows Fox 26 viewers a delicious recipe using pumpkin seeds. 

4, 6-ounce fresh snapper filets

½ cup toasted pumpkin seeds

½ cup grated Grana Padano

1 cup unbleached flour

1 teaspoon ground garlic

1 teaspoon ground cayenne

1 teaspoon ground oregano

Sea salt to taste

Egg wash (2 eggs beaten in ½ cup milk)

3 tablespoons extra virgin olive oil, divided

1 pound rock shrimp

Kernels from 2 ears roasted corn

1 leek, diced (white part only)

¼ cup diced shallots

2 teaspoon chopped fresh thyme

¼ cup white wine

2 tablespoons fresh lemon juice

¼ cup heavy cream

4 tablespoons cold unsalted butter, preferably Pulgra or Cabot

Combine pumpkin seeds, grated cheese, flour, ground garlic, cayenne, oregano and sea salt for crust and spread out on a large plate. Dip snapper into egg wash then press both sides of filets into crusting mixture.

Place 2 tablespoons extra virgin olive oil in pan on medium high heat. Sauté snapper filets for approximately 2 minutes per side, until lightly browned. Remove pan from stove and place in 500 degree oven for 5-6 minutes to finish.

In the meantime, in separate pan, add 1 tablespoon or slightly less olive oil and sauté shrimp, corn, leeks and shallots for about 2 minutes, until shrimp are cooked. Add fresh thyme. Deglaze pan with white wine, bring to slight simmer. Add lemon juice; incorporate. Add the cream; incorporate. Lastly, and the butter and stir until completely incorporated. Allow to reduce slightly. If necessary, add a touch more butter. Salt & pepper to taste.

Remove snapper from oven and plate, dividing the buerre blanc between plates. Optional: Garnish with fresh thyme sprig.