Pomegranate Marinated Grilled Shrimp Recipes

POMEGRANATE-MARINATED GRILLED SHRIMP

Steps:

• Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
• Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread shrimp onto metal skewers and discard marinade.
• Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

POMEGRANATE MARINADE

Steps:

• Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

KOREAN GRILLED SHRIMP SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes before using.
• Mix together olive oil, soy sauce, honey, Korean Gochujang, lemon juice, garlic and red pepper flakes if using, in a mixing bowl.
• Add the shrimp to the bowl and mix until coated.
• You can cook straight away or leave to marinate the shrimp. If marinating, marinate for 30 minutes up to 2 hours ahead. Thread about 5 shrimp to each skewer.
• Preheat the grill (or charcoal grill), broiler or grill pan to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side or until opaque.
• Transfer skewers to a plate and serve.

POMEGRANATE SHRIMP (ANARDANA JHEENGA)

Steps:

• Crush 3 cloves of garlic with half the ginger to form a paste.
• Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
• Heat 2 tsp oil in a saucepan over medium heat add remaining garlic, stir, add coriander, red pepper, tomato and cook 5 minutes until thickened.
• Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
• Stir in garam masala, set aside.
• Heat remaining oil in a skillet.
• Add cumin seeds and stir.
• Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
• Stir in fenugreek, add pomegranate seeds.
• Garnish with cilantro and serve over white rice.

SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD

Steps:

• Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
• Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
• Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
• Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
• Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
• Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.