Another yummy shrimp dish, and this salsa is no slacker either. Between the peeling the pomegranates and shrimp, it can be a little labor intensive, but it’s tasty and the salsa makes enough for leftovers.
The original recipe called for serving this on a bed of spinach, but my kids won’t eat anything served that way, so I served it as a side dish for Turkey Jambalaya, where I substituted the turkey with 1/2 lb of shrimp and 1 lb tilapia.
The next day, I mixed the leftover salsa and shrimp with some sliced flank steak, half a cup of brown rice pilaf, and it was a most excellent cold lunch. I made some of the salsa by itself for Thanksgiving this year, although it didn’t go over too well, probably because it had to compete with the cranberry sauce.
- 2 cups pomegranate seeds (about 2 large pomegranates)
- 1 cup finely chopped orange sections (about 1 large orange)
- 1/3 cup chopped green onions
- 2 Tablespoons minced seeded jalapeño pepper
- 2 Tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- Combine the ingredients in a large bowl.
- 1 Tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 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)
- 6 teaspoons olive oil, divided
- 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 3 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add half of shrimp mixture anc cook 2 minutes on each side or until done. Remove from pan.
- Repeat procedure with remaining 3 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.
Calories: 260 | Protein: 25g | Fat: 8g | Carbohydrates: 35g | Serves: 6