Sunday, January 27, 2008

Blackened Shrimp with Pomegranate-Orange Salsa

Since we still had some blood oranges to use up, I made sure our dinner incorporated oranges as well. Blood oranges are beautiful because the inside of them is a deep, deep red. In the photo we took, it almost looks like there are tomatoes in the salsa because the blood oranges are so red. They taste the same as regular oranges though.

Unfortunately, we could not find any pomegranates.Instead, I bought some pomegranate juice and added about 1/2 tsp to the salsa, just to coat it and add a little flavor.

We really enjoyed this dinner a lot. The orange salsa is a welcome twist, and the blackening spices on the shrimp are fantastic. The shrimp were absolutely delicious. We had it over some whole wheat couscous, which was a good idea because it helped the dish to become a real meal (I think the original recipe is meant to be an appetizer, since a serving size is 3 shrimp). We would definitely make the shrimp again, with or without the salsa. Yum!

shrimp

Blackened Shrimp with Pomegranate-Orange Salsa
Cooking Light, December 2004

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.

Salsa:
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 jalapeƱo pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Shrimp:
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

To prepare salsa, combine the first 6 ingredients.

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.

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.

Yield: 12 servings

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