Blackened Shrimp with Pomegranate-Orange Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The jewel-toned salsa features fresh seasonal fruit and serves as a fitting complement to the shrimp, which is heavily seasoned. It also makes a nice accompaniment to grilled chicken breasts. Ingredients:
2 cups pomegranate seeds (about 4 pomegranates) |
1 cup finely chopped orange sections (about 2 oranges) |
1/3 cup chopped green onions |
2 tablespoons minced seeded jalapeño pepper |
2 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
1 tablespoon paprika |
2 teaspoons ground cumin |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
3/4 teaspoon dried thyme |
3/4 teaspoon ground red pepper |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
36 large shrimp, peeled and deveined (about 1 1/2 pounds) |
5 teaspoons olive oil, divided |
Directions:
1. To prepare salsa, combine the first 6 ingredients.
2. To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.
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