Pomegranate Curry Shrimp

Ever since making my Sri Lankan curry powder, I’ve been keeping my eyes open for recipes to use up the extra curry leaves I’d popped in the freezer. When I saw this recipe using curry leaves and pomegranate molasses (one of my favorite kitchen staples), I knew I had to try it. So when I accidentally bought shrimp too far in advance for planned shrimp cocktails (d’oh!), it was the perfect opportunity to give this recipe a shot. The flavors came together spectacularly (and quickly), and this dish made a perfect light dinner served atop a salad, although I think it would also be well-suited as an appetizer. I didn’t have a chance to grab a pomegranate, but I think the fresh seeds would take this over the top with an extra burst of color and flavor.

Pomegranate Curry Shrimp (adapted from NPR)
Yield: 4 – 6 appetizers or 2 – 3 entrees

Ingredients:

• 1 1/2 lb shrimp, shelled and deveined
• 2 Tbsp pomegranate molasses
• 2 – 3 cloves garlic, minced
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp or crushed red pepper
• 1/4 tsp kosher salt
• 2 Tbsp coconut oil
• 2 – 3 shallots, thinly sliced
• 1 sprig curry leaves (6 – 10 leaves)*
• 1 cup pomegranate seeds (optional)

*Curry leaves have an unusual flavor and there is really no substitute (curry powder is made of completely different spices and has a very different flavor – do not try to use it here); you should be able to find them at an Indian market. Any leftover leaves will freeze very well.

Method:

1. In a large bowl, combine 1 1/2 lb shrimp, shelled and deveined, 2 Tbsp pomegranate molasses, 2 – 3 cloves garlic, minced, 1/2 tsp ground turmeric, 1/2 tsp ground coriander, 1/4 tsp or crushed red pepper, and 1/4 tsp kosher salt. Mix well, and set aside.
2. In a large skillet or sautee pan, heat 2 Tbsp coconut oil over medium heat, then add 2 – 3 shallots, thinly sliced and 1 sprig fresh curry leaves (6 – 10 leaves), and sautee until shallots are beginning to change color.
3. Add the shrimp and marinade, and cook until the shrimp are cooked through, 3 – 4 minutes. Remove from heat, and sprinkle with 1 cup pomegranate seeds (optional). Taste, and add extra salt if needed.