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Blackened Shrimp with Pomegranate-Orange Salsa

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

  • 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

Nutrition 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

How to Make It

  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.