This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.
This week, I’ll be doing a series of recipes that feature one of my childhood favorites: pomegranates. They made an indelible impression on me as a child; they seemed so exotic and mysterious, a fruit unlike any other, so vivid and magical. And they were such fun to eat! With their many-chambered troves, they just kept on giving and giving. To a small child, a pomegranate was more than a fruit, it was almost a form of entertainment: it seemed that there was always one more hidden cache of the sweetly tart ruby gems to be joyfully discovered.
But they were a rare treat then. Now that they are more widely available, I get to play with them as much as I like, in all sorts of different dishes. The recipe below combines pomegranate with some of my other favorites in an exciting, brightly flavored appetizer.
I’ve always had a special love for mojo, the marinade that infuses many Cuban dishes with garlicky goodness. On a recent trip to the store, I found a chipotle mojo next to the regular and didn’t hesitate in grabbing one.
For this recipe, I combined the mojo with coconut to infuse the shrimp with a spicy, exotic flavor. Then, I grilled them quickly over hot coals to crust them, and dredged the skewers in crushed, roasted sesame seeds.
The result? An addictive combination of flavor and crunch that was a big hit at the dinner party I held as part of our special “Hand-to-Mouth” Meals Series on Shrimp, and how it gets to your table.
The relish, a healthy combination of pomegranate, tangerine, Vidalia onion, and lemongrass is a naturally sweet and refreshing companion for the spicy skewers.
Note: Mojo marinade is available in the Latino foods section of the supermarket. If you can’t find chipotle mojo, use regular mojo blended with a teaspoon of chipotle powder, or with one or two canned chipotles.
Here’s a photo of the Coconut Chipotle Mojo Shrimp with Pomegrante Relish below.
1 cup coconut milk
1 cup chipotle mojo
1/4 cup flaked coconut
24 Jumbo shrimp, peeled and deveined (watch our video which shows how to easily peel and devein shrimp)
4 large tangerines
2/3 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)
1 medium Vidalia onion, chopped
1 Tbsp minced lemongrass
1/3 cup sesame seeds
Pinch of salt
4 bamboo skewers
Additional pomegranate arils for garnish
Chopped cilantro (optional)
In a large bowl, combine the coconut milk, chipotle mojo, and flaked coconut. Stir in the shrimp and allow to marinate for 1 hour.
When you are nearly done marinating the shrimp, prepare the relish. Slice off the top of each tangerine (reserve the tops), spoon out the flesh (keeping the shells intact), remove the seeds, and chop. In a bowl, combine the chopped tangerine with the pomegranate arils, the onion, and the lemongrass. Spoon the relish back into the tangerine cups.
Toast the sesame seeds in a heavy pan until golden. Allow to cool and pulse the seeds along with the salt in a processor or spice grinder until coarsely crushed. Spread the crushed seeds on a shallow plate.
Thread six shrimp on each skewer and grill for a minute or two until just cooked. Immediately dip both sides of each skewer into the crushed seeds.
To serve, place a tangerine cup on each plate. Lean a shrimp skewer against the cup, using the reserved tangerine top to hold the skewer in place. Sprinkle the plate with additional pomegranate arils.
See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.
Please join us tomorrow to find out more about our recipe for Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts.
If you enjoyed today’s recipe, you might also enjoy these other interesting posts:
- Spanish Style Garlic Shrimp With Capers
- Mac and Cheese Paella With Shrimp and Scallops
- Coastal Carolina Shrimp and Grits Tart
- Celebrate Valentines Day With This Romantic Roundup of Recipes