Stuffed Shrimp with Lemon-Pomegranate Glaze

Stuffed Shrimp with Lemon-Pomegranate Glaze
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper
  • Sauce:
  • ¼ teaspoon grated peeled fresh ginger
  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • ¼ teaspoon ground red pepper
  • Cilantro sprigs (optional)
  • + 19 more ingredients
    • 1 tablespoon chopped fresh mint
    • Cooking spray
    • 1/3 cup fresh lemon juice
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1 garlic clove, minced
    • 2 garlic cloves, minced
    • 2 teaspoons tomato paste
    • 3 tablespoons pomegranate molasses
    • 1 teaspoon ground coriander
    • Shrimp:
    • ¾ pound skinless, boneless chicken breast
    • 1 tablespoon Hungarian sweet paprika
    • 3 tablespoons olive oil
    • 1 ½ teaspoons grated lemon rind
    • 1 teaspoon ground cumin
    • ¾ teaspoon salt
    • ½ cup finely chopped onion
    • 1 tablespoon chopped fresh cilantro

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 tende...

View full recipe at My Recipes

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