Shrimp with Pomegranate Vinaigrette

By Barbara Rolek

All the components of this easy chilled shrimp with pomegranate vinaigrette recipe can be made in advance and assembled before serving. Eastern Europeans adopted pomegranates from the Middle East and Mediterranean and now grow them.

This can be served as an appetizer or salad. A hard grating cheese like kashkaval or Parmigiano Reggiano works best. The cheese crisp can be molded or left flat.

Here's a larger image of shrimp with pomegranate vinaigrette and step-by-step instructions for making cheese crisps.

Makes about 4 Shrimp with Pomegranate Vinaigrette appetizers / salads

Prep Time: 20 minutes

Cook Time: 6 minutes

Ingredients:

• 12 large fresh or frozen cooked shrimp, thawed, peeled and deveined
• 4 Romaine lettuce leaves, coarse end snapped off
• .
• Pomegranate Vinaigrette:
• 5 tablespoons pomegranate juice, fresh or bottled
• 3 tablespoons red-wine vinegar
• 1 tablespoon honey
• 1/4 cup olive oil (not extra-virgin) or sunflowser oil
• Salt and pepper
• .
• Cheese Crisps:
• 1 cup grated hard cheese like kashkaval or Parmigiano Reggiano
• .
• Garnish:
• Pomegranate seeds
• Chopped chives

Preparation:

1. Keep the shrimp refrigerated while you prepare the vinaigrette. In a medium bowl, mix the pomegranate juice, vinegar and honey, and let sit for 10 minutes. Whisk in the olive oil and adjust the seasonings. Combine with shrimp and refrigerate until ready to serve.
   
   
2. Heat oven to 375 degrees. Place heaping cookie scoops of cheese, 3 inches apart, on a silicone mat that has been placed on a baking sheet. Spread the cheese out to a 4-inch circle. Bake until golden, about 5-7 minutes. Remove from oven and, using a thin spatula, remove the cheese crisps and drape over a cup, rolling pin or other form and let cool completely. Or just leave the crisps flat.
   
   
3. To assemble: Place a romaine lettuce leaf on a plate, portion 3 shrimp on the greens. Drizzle with vinaigrette and garnish with pomegranate seeds and chives.

Source
http://easteuropeanfood.about.com/od/appetizers/r/shrimpsalad.htm

Grilled Shrimp with Mint and Cilantro Pesto

By Brett Moore

Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook which blends Mediterranean and Middle Eastern cuisines. Zov is the chef and owner of Zov's Bistro in Tustin, California.

Reprinted with permission from Zov: Recipes and Memories from the Heart (Zov 2005)
Compare Prices

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 24 jumbo shrimp, peeled, de-veined, and tails still intact
• 2 tablespoons fresh lemon juice
• 1/2 cup Mint and Cilantro Pesto (recipe follows)
• Lemon wedges, for garnish
• Rosemary sprigs, for garnish
• *****
• Mint and Cilantro Pesto
• *****
• 1/2 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 3 garlic cloves, peeled
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) fresh cilantro leaves
• 1 cup (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil

Preparation:

Makes 8 to 12 appetizer servings.

For the Grilled Shrimp:

Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to1 day.

Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto just enough to coat. Spoon the remaining pesto into a small bowl.

Mound the shrimp on a platter. Garnish with lemon wedges and rosemary sprigs, and serve with the remaining pesto, passing toothpicks alongside.

Cook’s Notes: These shrimp are also great atop salads and pasta. Scallops, prawns, or lobster can be substituted for the shrimp.

Mint and Cilantro Pesto
Makes 1 cup.

Blend the nuts, cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy.

Cook’s Note: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.


Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/grillshrimppest.htm