Stuffed Shrimp with Lemon-Pomegranate Glaze

This sweet-tart appetizer goes best with a classic pilsner, such as Pilsner Urquell from the Czech Republic, Redhook ESB, or a Thai beer, such as Singha.

Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)

Ingredients

• Sauce:
• 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
• 
  Shrimp:
• 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)

Preparation

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 chopped onion in boiling water for 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 (paprika through 2 garlic cloves) to onion; stir well.

Place the 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 the center of each shrimp. Gently press the chicken mixture until it touches 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 remaining 1/2 cup sauce. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

145 (30% from fat)

Fat:

4.9g (sat 0.8g,mono 2.7g,poly 0.8g)

Protein:

18.4g

Carbohydrate:

6.4g

Fiber:

0.6g

Cholesterol:

103mg

Iron:

2.2mg

Sodium:

263mg

Calcium:

52mg