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.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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