Pomegranate Shrimp with Curry Leaves

February 17, 2016 0 Comments


Pomegranate Shrimp with Curry Leaves
Serves 4
1 1/2 pounds medium shrimp, shelled and deveined
2 tablespoons pomegranate molasses
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
pinch red chili powder or red chili flakes
2 tablespoons vegetable oil
1 tablespoon fresh curry leaves
2 large or 4 to 6 small shallots, thinly sliced
1 cup fresh pomegranate arils
1. In a large bowl, combine the shrimp, pomegranate molasses, garlic, turmeric, and chili powder mixing well.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the curry leaves and shallots. Cook for 2 to 3 minutes, until the shallots just begin to soften.
3. Add the shrimp and marinade. Toss for a few minutes, just until the shrimp are completely cooked through, and turn pink.
4. Remove from the heat and serve immediately, sprinkled with pomegranate seeds.
Learn more about Curry Leaves Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Share this post: