arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Blackened Shrimp with Pomegranate-Orange Salsa

Adapted By Brennan's 27 Sep 2018

Serving Size:12

Ingredients

Salsa:

2 cups (about 4 pomegranates) pomegranate seeds

1 cup (about 2 oranges) finely chopped orange sections

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 (about 1 1/2 pounds) large shrimp, peeled and deveined

5 teaspoons olive oil, divided

Adapted From: myrecipes.com

Description
Also try this colorful salsa with grilled chicken breast. Serve with a green salad and glass of chilled Riesling!

Preparation
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 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.