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Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Stuffed Shrimp with Lemon-Pomegranate Glaze

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.

Cooking Light MARCH 2003

  • Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)

Ingredients

  • Sauce:
  • 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
  • Shrimp:
  • 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)

Preparation

To prepare sauce, combine first 7 ingredients, stirring with a whisk. Remove 2 tablespoons sauce; set aside. Reserve remaining sauce for dipping.

Preheat oven to 425°.

To prepare shrimp, peel and devein shrimp, leaving tails intact.

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.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.4g
  • Carbohydrate: 6.4g
  • Fiber: 0.6g
  • Cholesterol: 103mg
  • Iron: 2.2mg
  • Sodium: 263mg
  • Calcium: 52mg
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