Blackened Shrimp with Pomegranate & Kumquat Salad
This recipe features shrimp blackened in a custom blend of sweet and savory spices on top of a kumquat and pomegranate salad.
Ingredients
Vinaigrette:
- 2 tablespoons pomegranate juice
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
Salad:
- 2 cups watercress cleaned and stemmed
- ½ cup pomegranate seeds about 1 pomegranate
- ½ cup diced whole kumquats about 6
- ¼ cup chopped green onions
- ¼ cup toasted pine nuts
Shrimp:
- ½ tablespoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 12 large shrimp peeled and deveined
- 1 tablespoon olive oil
Instructions
- Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)
- Combine all ingredients for salad.
- Combine the spices for the shrimp in a large zip-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.
- Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done.
- Toss the salad with vinaigrette, divide onto 2 plates, top each with 6 shrimp and serve immediately.