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Orange Pomegranate Shrimp

As the weather turns warmer, it’s a great time to enjoy some fresh, local seafood with the fresh, vibrant fruit flavors of spring and summer.  This recipe combines fresh, local shrimp with the fantastic sweet and tangy flavors of pomegranate and orange to create a beautiful, unique dish for a fresh summer dinner.

Orange Pomegranate Shrimp

  • 3/4 pounds fresh steamed shrimp, tails removed
  • 8oz POM Wonderful pomegranate juice
  • 8oz orange juice
  • 1/4 teaspoon crushed red pepper
  • 2 cups uncooked rice
  • 2 cups chicken or vegetable broth

Cook the rice according to package directions, replacing water with broth to add flavor.  Add salt and pepper to taste and set aside, covered to maintain heat.

Add pomegranate juice, orange juice, and crushed red pepper to a skillet over medium heat.  Bring to a simmer.  Increase heat slightly and allow to reduce, about ten minutes.  Once the liquid is reduced (watch for the surface of the liquid to be nearly full of small bubbles), remove it quickly from the heat and add the already steamed shrimp.  Toss the shrimp in the sauce.

Split rice into four servings and top each plate with 1/4 shrimp and about 1/8 cup juice.  Makes four fantastic servings.  Easy modifications include cubed chicken, beef, or tofu instead of shrimp or replacing rice with quinoa, bulgur, or polenta.

We made this for dinner last night and it was awesome.  I used low sodium chicken broth and Trop50 low cal orange juice.  If I had it to do again, I’d want to jazz up the rice a little bit or replace it with polenta.  I love shrimp and polenta…


2 Responses

  1. OOoooohhh, that sounds SO good! I wish my kids liked shrimp, but that just means more for my husband and me. Bookmarking! Will definitely try this. Thanks for sharing!

  2. That really does sounds awesome! I think I might have to try it. I’ve been wanting to incorporate some of the POM I have into some cooking.

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