Monday, November 19, 2007

Shrimp Pomegranate Salad

The pomegranate a very interesting fruit which is available from September until November. It is filled with tiny seeds which are covered with a deliciously tart pulp. These seeds are called arils, and are actually considered to be berries. Up until recently, I was quite confused by the pomegranate, as I am about time travel, but that is another post altogether. What I didn't understand was that the seeds are EDIBLE. Yes, I had an "Aha" moment. I did not know what value the pomegranate had if one had to somehow extract a seed from one's mouth with each bite of tasty pulp. The seeds, as well as the pulp, are very nutritious; high in antioxidants and nutrients.

I researched how to cut a pomegranate and extract the seeds efficiently, and I have included these instructions with the recipe. You should be able to find pomegranates at the grocery store in abundance this time of year.

Shrimp Pomegranate Salad

2 tbsp sesame oil
2 tbsp canola oil
1 tsp dried thyme
2 tsp coriander
1 tbsp mustard seeds
2 tsp cumin
1 tsp salt
1 pound medium shrimp, peeled
3/4 cup POM pomegranate juice
3-4 tbsp balsamic vinegar
mixed greens
1/2 cup POM Wonderful pomegranate arils

In a large skillet, combine oils and spices. Cook over medium heat and cook, stirring for a couple of minutes.

Add shrimp and cook and stir until shrimp are pink. Stir in pomegranate juice and vinegar. Cook and stir for about 2-3 minutes.

Place desired amount of lettuce onto each plate. Top with shrimp and sprinkle with seeds. Drizzle sauce on top. Add a couple of extra dashes of balsamic vinegar, if desired.

Cutting Instructions:
First, cut across the top of the pomegranate with a sharp knife:

Then score all the way around without cutting all the way through:

Break open each scored wedge and extract the seeds. I did it with my fingers. (The extraction process can be done under water in a large bowl because the seeds will sink to the bottom and make separation easier).

Here are the seeds I extracted from 1/2 of my pomegranate:

Heat the oils and spices:

Cook the shrimp until pink. Add the POM pomegranate juice and vinegar.

Serve over lettuce. Sprinkle with the seeds:

This is a refreshing salad, a mixture of tart, sweet, and spicy. The crunch of the pomegranate seeds was a great touch.

I am very excited to enter this recipe in the POM Wonderful Pomegranate recipe contest! Go to their website for more delicious recipes!

No comments: