Stuffed Shrimp with Lemon-Pomegranate Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This sweet-tart appetizer goes best with a classic pilsner, such as Pilsner Urquell from the Czech Republic, Redhook ESB, or a Thai beer, such as Singha. Ingredients:
1 1/2 teaspoons grated lemon rind |
1/3 cup fresh lemon juice |
3 tablespoons pomegranate molasses |
3 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
24 unpeeled jumbo shrimp (about 1 1/2 pounds) |
1/2 cup finely chopped onion |
3/4 pound skinless, boneless chicken breast |
1 tablespoon hungarian sweet paprika |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh mint |
2 teaspoons tomato paste |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
3/4 teaspoon salt |
1/2 teaspoon ground turmeric |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon grated peeled fresh ginger |
1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
cooking spray |
cilantro sprigs (optional) |
Directions:
1. To prepare sauce, combine first 7 ingredients, stirring with a whisk. Remove 2 tablespoons sauce; set aside. Reserve remaining sauce for dipping.
2. Preheat oven to 425°.
3. To prepare shrimp, peel and devein shrimp, leaving tails intact.
4. Cook chopped onion in boiling water for 2 minutes or until tender. Drain and rinse with cold water; drain. Place onion in a large bowl.
5. Place chicken in a food processor; process until coarsely chopped. Add chicken, paprika, and next 11 ingredients (paprika through 2 garlic cloves) to onion; stir well.
6. Place the shrimp in a single layer on a large baking sheet coated with cooking spray. Arrange shrimp on their sides, so that each forms a C shape. Spoon a heaping tablespoon of chicken mixture into the center of each shrimp. Gently press the chicken mixture until it touches sides of shrimp.
7. Brush shrimp with 2 tablespoons sauce. Bake at 425° for 10 minutes or until shrimp are done and stuffing is firm. Serve with remaining 1/2 cup sauce. Garnish with cilantro sprigs, if desired.
|
|