Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This sweet-tart appetizer pairs best with a classic pilsner, such as Pilsner Urquell from the Czech Republic, Redhook ESB, or a Thai beer, such as Singha.
Ingredients[]
- 1 1/2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 3 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
- 1/2 cup finely chopped onion
- 3/4 pound skinless, boneless chicken breast
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 2 teaspoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, minced
- Cooking spray
- Cilantro sprigs (optional)
Directions[]
- To prepare sauce, combine first 7 ingredients, stirring with a whisk.
- Remove 2 tablespoons sauce; set aside.
- Reserve remaining sauce for dipping
- Preheat oven to 425°.
- To prepare shrimp, peel and devein shrimp, leaving tails intact.
- Cook onion in boiling water 2 minutes or until tender.
- Drain and rinse with cold water; drain.
- Place onion in a large bowl.
- Place chicken in a food processor; process until coarsely chopped.
- Add chicken, paprika, and next 11 ingredients to onion; stir well.
- Place shrimp in a single layer on a large baking sheet coated with cooking spray.
- Arrange shrimp on their sides, so that each forms a "C" shape.
- Spoon a heaping tablespoon of chicken mixture into center of each shrimp.
- Gently press chicken mixture until it ouches sides of shrimp.
- Brush shrimp with 2 tablespoons sauce.
- Bake at 425° for 10 minutes or until shrimp are done and stuffing is firm.
- Serve with reserved sauce.
- Garnish with cilantro sprigs, if desired.
Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)