Blackened Shrimp with Pomegranate-Orange Salsa

by Brennans Market Admin

Serving Size:12



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


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:

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

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.