Gingered Clementine Pomegranate Shrimp
Gingered Clementine Pomegranate Shrimp could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 1 and costs $7.25 per serving. One serving contains 414 calories, 49g of protein, and 4g of fat. A couple people made this recipe, and 11 would say it hit the spot. A mixture of scallions, fresh ginger, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 9 minutes. It is brought to you by Food For My Family. With a spoonacular score of 90%, this dish is spectacular. If you like this recipe, you might also like recipes such as Pomegranate Clementine Spinach Salad, Clementine, Pomegranate & Passion Fruit Jellies, and Gingered Pomegranate Cosmo.
Servings: 1
Ingredients:
3 x clementines, halved and juiced with pulp
2 tsp tsps fresh ginger, minced/grated
1 clove garlic
1/2 cup Pomegranate Juice
1/2 lb raw shrimp (you choose the size)
2 x scallions, diced
1/2 tsp sea salt
Equipment:
skewers
grill
frying pan
Cooking instruction summary:
Mix together pomegranate juice, clementine juice and pulp, garlic, ginger and sea salt in a saut pan over medium heat until it starts to bubble around the edges. Lower heat slightly and cook until the sauce reduces to a thick syrup. Reserve 2-3 tablespoons of glaze for dipping.On the Grill: String shrimp onto bamboo skewers (about 5 per skewer with 16/20 count shrimp). Spray grill with nonstick cooking spray and heat to 400 F. Place skewers on the grill and brush with sauce. Cook for about 2 minutes, basting once more at a minute in. Flip shrimp, baste again and cook for another 2 minutes. Shrimp should be a light pink color. Remove from grill. Garnish with scallions and serve with glaze.On the Range: Increase heat to medium. Add shrimp directly to saut pan. Cook for 2 minutes. Flip, cook an additional 2 minutes until shrimp have turned a light pink color. Remove from heat. Sprinkle with scallions and serve.
Step by step:
1. Mix together pomegranate juice, clementine juice and pulp, garlic, ginger and sea salt in a saut pan over medium heat until it starts to bubble around the edges. Lower heat slightly and cook until the sauce reduces to a thick syrup. Reserve 2-3 tablespoons of glaze for dipping.On the Grill: String shrimp onto bamboo skewers (about 5 per skewer with 16/20 count shrimp). Spray grill with nonstick cooking spray and heat to 400 F.
2. Place skewers on the grill and brush with sauce. Cook for about 2 minutes, basting once more at a minute in. Flip shrimp, baste again and cook for another 2 minutes. Shrimp should be a light pink color.
3. Remove from grill.
4. Garnish with scallions and serve with glaze.On the Range: Increase heat to medium.
5. Add shrimp directly to saut pan. Cook for 2 minutes. Flip, cook an additional 2 minutes until shrimp have turned a light pink color.
6. Remove from heat. Sprinkle with scallions and serve.
Nutrition Information:
covered percent of daily need
