Blackened Shrimp with Pomegranate-Orange Salsa

Blackened Shrimp with Pomegranate-Orange Salsa
Photo by Karry Hosford

Ingredients

  • 2 tablespoons minced seeded jalapeño pepper
  • Shrimp:
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ½ teaspoon ground allspice
  • 36 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • ¾ teaspoon dried thyme
  • + 11 more ingredients
    • 1 teaspoon dried oregano
    • 1/3 cup chopped green onions
    • ½ teaspoon salt
    • 5 teaspoons olive oil, divided
    • Salsa:
    • 1 teaspoon garlic powder
    • 1 cup finely chopped orange sections (about 2 oranges)
    • 1 tablespoon paprika
    • 2 tablespoons chopped fresh cilantro
    • 2 cups pomegranate seeds (about 4 pomegranates)
    • ¾ teaspoon ground red pepper

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 med...

View full recipe at My Recipes

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