A little while ago, I was contacted by a blogger at POM Wonderful about accepting some of their product to try. I wasn't asked to review them, but it was suggested that I experiment with the product and give my feedback. (Doesn't that amount to a review? Well, then, I wasn't asked to blog about it. How's that?) However, I like to blog...so there you go.
When the package arrived, it was 8 bottles of POM Wonderful, each one 8 ounces. Bottle #1 was a taste test...and a surprising one. The juice tastes as though the entire seed was ground up and then strained. I'm not sure what I was expecting, but the juice is a good deal more bitter and sour than...whatever it was I was expecting. (Apple juice? heh.)
Bottle #2 became...sweet and sour shrimp. This was a hit, with everyone. Even the baby loved the pineapples, drenched in sauce!
LoLo Pomegranate Sweet & Sour Shrimp
1 Tbsp. olive oil
1 medium onion, chopped
3/4 pound shrimp, shells on
1 can pineapple, drained and juice reserved
8 oz. POM Wonderful pomegranate juice
3 tsp. cornstarch
In a bowl or measuring cup, combine the pineapple juice, pomegranate juice and cornstarch. Stir to combine, and set aside.
In a wok, large skillet or dutch oven, heat the olive oil, and then cook your onions until translucent - about 3-4 minutes. Add your shrimp and cook for 2 minutes, or until just cooked.
You want the shells to get a little browned, if that makes sense. The shells add a lovely nutty taste to the shrimp. My husband suggests that the cook clean the shrimp, reserve the shells, saute the shells with the shrimp in this step to get the flavor, and then remove them before continuing on to the next step. I think he just doesn't like getting his hands dirty at the dinner table. Moving on!
Add in the pineapple, and cook another minute. Give your juice/cornstarch slurry a little stir to combine, and add it in. Bring to a boil and cook for one more minute to thicken the sauce.
Serve with rice, steamed garlic broccoli and plenty of napkins. Enjoy!