These gingered clementine and pomegranate shrimp make fantastic appetizers or even a quick lunch. They come together quickly, cook even quicker, and then you’re left with tasty little shrimp covered in a sweet and spicy glaze. What’s not to love?
Last winter I was involved in this fantastic project that was the brainchild of one of my favorite people, Julie of Dinner with Julie. She had gathered a group of food bloggers together to make a cookbook that would benefit Haiti and Blog Aid was born, raising nearly $50K for the people in Haiti. And now, Blog Aid: Recipes for Haiti is up for a Gourmand World Cookbook Award in Paris, as well it should be.
It was in that cookbook that I shared a recipe for pomegranate orange ginger shrimp, a collaboration of Ole’s mind and my own that turned into a delightful appetizer, but there were a few problems. First, I had originally intended the recipe to be made with clementines. When I went to use them, however, I ran into a few problems (like finding them in February) and opted instead for orange juice. Second, I never shared the recipe here. You see, it was nearing the end of the season, and by the time the book was published and the opportunity to write about it came, the season had went.
Several months passed, and now here we are with a new season of pomegranates and clementines just ready to turn into perfectly glazed shrimp for your holiday party.
To get to the pomegranate arils, you’ll need to cut a section of the outer core off, scoring without touching the seeds.
Peel back to reveal the juicy arils…
…and remove from their home.
Collect the juice from the airls by cooking them down and then pressing the mash through a sieve, or just open a bottle of pomegranate juice. Whether you’re using pomegranate seeds or just pouring POM Wonderful juice in there, you’ll need a sauce or sauté pan. Use a sauté pan if you don’t plan on grilling.
To the juice add clementine juice. I get a good amount of juice and pulp, I first peel the clementines, and then press through a juice, keeping the pulp with the juice and adding that to the pan as well. Also in the pot is a bit of garlic, ginger and a dash of salt. It’s all cooked down and reduced to a syrup-like sauce.
Now you have two choices for the shrimp cooking. If you don’t like grilling in the snow, perhaps, you could just make it in the sauté pan, adding the shrimp and cooking for a few minutes on both sides. If you do like grilling in the cold – or the snow – well, then skewer and toss them on an oiled grill.
Then brush liberally with the sauce while they grill and the sauce caramelizes.
Bright and full of flavor, perhaps you’ll find yourself tucked in a room, lit with twinkling colored lights and guests dressed in bad Christmas sweaters sipping on hot cocoa while popping these into your mouth.
Not interested in shrimp but loving the clementine and pomegranate flavor profile? Head over to Food Your Way where I made a quinoa fruit salad with them and stuffed it inside a tiny, little squash.
1/2 cup pomegranate juice
3 clementines, halved and juiced with pulp
1 clove garlic
2 teaspoons fresh ginger, minced/grated
1/2 teaspoon sea salt
2 scallions, diced
Mix together pomegranate juice, clementine juice and pulp, garlic, ginger and sea salt in a sauté 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 sauté 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.
Makes about 5 appetizer-sized portions