Pomegranate Orange Ginger Shrimp
This simple appetizer, from BlogAid: Recipes for Haiti, may be healthier than you think! Pomegranates and pomegranate juice have received a lot of attention lately as sources of antioxidants. Preliminary studies have found that pomegranate juice is associated with reducing heart disease risk factors, including lowering LDL (bad) cholesterol. Pomegranates are also a good source of vitamin C and potassium, just as oranges are. Ginger, which is featured prominently in the dish, also contains antioxidants and has been shown in preliminary studies to prevent colds and fight bacteria! As a non-plant food, shrimp is not a source of antioxidants, but is a lean source of protein that is easy to prepare!
Ingredients (Makes 4 servings)
- ½ cup (125 mL) pomegranate juice
- ⅓ cup (85 mL) orange juice
- 1 clove garlic, minced
- 2 tsp (10 mL) minced fresh ginger
- ½ tsp (2 mL) black pepper
- 1 tbsp (15 mL) brown sugar
- ½ lb (227 g) raw shrimp, peeled
- 2 green onions, sliced (optional)
Method
- Mix together all ingredients except for shrimp and heat in a sauté pan over medium-low heat for about 10 minutes until it thickens into a glaze. Reserve 2 tbsp (30 mL) for dipping.
- Increase heat to medium. Add shrimp directly to pan. Cook for 2 minutes, then flip and cook an additional 2 minutes until shrimp are light pink in colour. Remove from heat. Sprinkle with green onions and serve with reserved glaze.
On the grill: Thread shrimp on skewers. Spray grill with non-stick cooking spray and heat to 400˚F (205˚C). Cook shrimp for approximately 4 minutes, flipping and basting every 60 seconds, until the shrimp is light pink in colour. Remove shrimp from grill and garnish with green onions. Serve with reserved glaze.
Nutrition Info (per serving)
83 calories, 0.3 g fat (0.1 g saturated, 0 g trans), 71 mg cholesterol, 11 g carbohydrate (0.4 g fibre, 9 g sugar), 8 g protein, 325 mg sodium.
