Blackened Shrimp with Pomegranate-Orange Salsa

Blackened Shrimp with Pomegranate-Orange Salsa Recipe
Karry Hosford
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.

Yield:

12 servings (serving size: 3 shrimp and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 127
Caloriesfromfat 23 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 12.4 g
Carbohydrate 12.6 g
Fiber 1.3 g
Cholesterol 86 mg
Iron 1.9 mg
Sodium 235 mg
Calcium 45 mg

Ingredients

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 jalapeño 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

Preparation

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.

Note:

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note