Pomegranate Shrimp Anardana Jheenga Recipes

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.

POMEGRANATE SHRIMP SAUTE WITH FRISEE

Steps:

• In 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. Place over medium heat, and cook, stirring, for 3 minutes. Stir in the shallots, and cook, stirring, for 4 minutes.
• Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
• Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.
• Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds.

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.

NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)

Steps:

• Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
• Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
• Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.