You can get a printable copy of this Cooking Light recipe here.
I made this recipe last night for dinner. It was very simple, as you will see, but actually turned out to be incredibly painful for me as well. Yes, you read that right painful.
Let me preface this by telling you I had never worked with jalapenos before last night. I've heard from a co-worker who makes pepper jelly that you must wear gloves when making the jelly--which is advice I failed to follow. In my defense I thought chopping and seeding just one little pepper wouldn't be a big deal and that gloves were probably only necessary when working for long periods of time or with mass quantities. It wasn't until about an hour later when my thumb began to burn--which eventually lead to me being up all night trying home remedies (rubbing alcohol, followed by an ice pack worked best)--that I realized I was SO wrong!!
I still can not believe I did not wear gloves, um, hello Colleen?! Stupid, stupid, stupid. Anyway, please learn from my mistake and spare yourself the pain!
Ingredients
Salsa:
- 2 cups pomegranate seeds (about 4 pomegranates)
- 1 cup finely chopped orange sections (about 2 oranges)
- 1/3 cup chopped green onions
- 2 tablespoons minced seeded jalapeño pepper (dangerous little fella!)
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 36 large shrimp, peeled and deveined (about 1 1/2 pounds) (I made this just for the two of us, so I only used 20 shrimp, although we could have eaten more)
- 5 teaspoons olive oil, divided
Next, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Like my cute snowman bags? I have a ton still, so expect to see them popping up well through the new year!
Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
I served the shrimp over a bead of basmati rice...
and topped it all off with the beautiful salsa. Aren't the colors just beautiful?
I gave this recipe a bit of a bad wrap because of my troubles with the pepper, but it really was a wonderful recipe that we both enjoyed. The flavors were right on. I will make it again for sure, but next time I will wear gloves.
1 comment:
Wow! This looks so good! I have had jalapeno problems before, no fun!
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