Best Pomegranate Shrimp Anardana Jheenga Recipes

MARINATED GRILLED SHRIMP (TANDOORI JHINGA)

Marinated Grilled Shrimp (Tandoori Jhinga) image

Tantalize your taste buds with this Indian version of grilled shrimp!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon cumin seed
1 teaspoon cardamom seeds, (removed from pods)
1/2 teaspoon whole cloves
1/2 teaspoon black peppercorns
2 dried bay leaves
2 three-inch cinnamon sticks, broken
1 lb uncooked extra-large shrimp, peeled (tails left on), deveined
1/4 cup plain regular or fat-free yogurt
2 tablespoons lime juice (1 lime)
1 tablespoon finely chopped fresh cilantro
2 medium cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon Bishop's weed (ajwain)

Steps:

Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.

Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg

POMEGRANATE-MARINATED GRILLED SHRIMP

Pomegranate-Marinated Grilled Shrimp image

The fruitiness of the pomegranate juice combined with the orange juice is a nice change on shrimp without being overpowering.

Provided by Sarah

Categories Seafood Shellfish Shrimp

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup pomegranate juice (such as POM® Wonderful)
⅓ cup orange juice
2 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Thread shrimp onto metal skewers and discard marinade.
Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 11 g, Cholesterol 230.4 mg, Fat 1.3 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 0.4 g, Sodium 655.2 mg, Sugar 9 g

POMEGRANATE SHRIMP (ANARDANA JHEENGA)

Pomegranate Shrimp (Anardana Jheenga) image

Make and share this Pomegranate Shrimp (Anardana Jheenga) recipe from Food.com.

Provided by chia2160

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

6 garlic cloves, chopped
1 inch of peeled ginger, chopped
1 tablespoon turmeric
1 tablespoon lemon juice
24 large shrimp, peeled and deveined
salt
6 tablespoons oil
2 tablespoons coriander seeds, crushed
2 tablespoons dried chili pepper flakes
1 ripe tomatoes, chopped
4 teaspoons chili powder
1 teaspoon garam masala
2 tablespoons cumin seeds
3 birds eye chiles, stemmed and chopped
2 teaspoons fenugreek seeds
3 tablespoons pomegranate seeds
cilantro (to garnish)
cooked basmati rice

Steps:

Crush 3 cloves of garlic with half the ginger to form a paste.
Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
Heat 2 tsp oil in a saucepan over medium heat add remaining garlic, stir, add coriander, red pepper, tomato and cook 5 minutes until thickened.
Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
Stir in garam masala, set aside.
Heat remaining oil in a skillet.
Add cumin seeds and stir.
Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
Stir in fenugreek, add pomegranate seeds.
Garnish with cilantro and serve over white rice.