Shrimp in Pomegranate Sauce

Shrimp in Pomegranate Sauce Recipe

I've become addicted to pomegranate lately and I figured if it was good in a spread, it would go just as wonderfully with seafood because of its sour, tart and slightly sweet flavors. 

First, I sautéed the shrimp in garlic until fully cooked, then covered them in a thick pomegranate sauce, which consisted of fresh pomegranate seeds, of course, and caramelized onion puree. The onions helped balance the sweetness of the sauce while also giving it a thicker texture.

Ingredients

Yields: 6 servings

1 pound whole raw giant tiger shrimp (or any large shrimp), peeled and deveined
½ cup vegetable oil
1 (2-inch) chunk fresh ginger, freshly grated
2 cloves garlic, crushed and finely minced
¾ teaspoon red chili powder, to taste
¼ cup Tequila liquor
juice of 1 lime, freshly squeezed
1¼ teaspoons salt
¼ teaspoon black pepper
2 onions, chopped
1 pomegranate (see tips), seeds only
2 red bell peppers
¼ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground fennel
½ teaspoon dried oregano
½ teaspoon allspice
2 tablespoons curly parsley, chopped


Directions

Prepping the shrimp: Rinse the shrimp under cold running water and pat dry using a paper towel. Repeat the same procedure for each shrimp. Sprinkle with red chili powder. Toss well.

Searing the shrimp: Use a wok with a matching lid. Add 2 tablespoons of oil. Once the oil is hot, add the garlic and freshly grated ginger. Cook for for 2-3 minutes until fragrant. Place the shrimp all at once into the hot wok and spread them into a single layer. Pan-sear for 2 minutes on each side; flip, drizzle with tequila and sauté until it evaporates. Add parsley, season with salt and pepper, then transfer to a platter.

Little reminder on how to roast bell peppers: Stem and wash the bell peppers and pat dry. Place a grill on your stove and char the skin of the peppers. Wrap in aluminum foil. Let cool for about 5-10 minutes until you can handle them without discomfort. Clean the peppers with a knife; the skin will come right off. Seed them and cut the flesh into large chunks.

Making the pomegranate sauce: 

In the same wok, heat 3 more tablespoons oil. Add the onions and cook for 10 minutes, stirring occasionally to prevent them from burning, until the color is evenly golden brown. Transfer the onions to a blender, leaving as much onion-flavored oil as possible in the wok. 

Add the roasted red bell peppers, pomegranate seeds and spices and 1 cup water (for a smoother flow) to the blender and pulse until very smooth. Add the remaining oil and pulse until combined.

Assembly:

Return the shrimp to the wok, drizzle with lime juice then cover with puréed fried onion paste. Make sure the shrimp is well coated. Cover with a dome-shaped lid to enable the steam to fall back in the wok and let sit until ready to serve. 

Garnish with more parsley.

Bon appétit!


Tips

You could make a similar sauce using other fruits or vegetables such as Granny Smith apples, Hachiya persimmons or berries. 

Little reminder on how to seed a pomegrante on the following link.

Published By: Jacqueline Pham on January 23, 2014.


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