ea. Large shrimp, peeled and deveined but with tails on
2
tbsp Pomegranate molasses + more for dipping
4
tbsp Kosher salt
1
tbsp White rice, finely ground in a spice grinder
1
/4-1/2 tsp. Cinnamon, to taste
1
/8 tsp. Black pepper, freshly ground
1
/4 tsp. Cayenne pepper
1
tbsp Butter
1
tbsp Fruity extra virgin olive oil
1
/2 c. Cilantro, chopped for garnish
Directions
1.
In a bowl, rinse and dry the shrimp; add the 2 tablespoons pomegranate molasses, and mix gently.
2.
In another bowl, combine the salt, ground rice, cinnamon, black pepper and cayenne in a small ramekin. Set the shrimp on a flat surface, and sprinkle with half of the ground rice-spice mixture. Turn shrimp over, and repeat.
3.
Heat the butter and oil in a heavy skillet over medium-high heat; add the shrimp and brown, about 2 minutes. Turn over and brown the other side, about 1 minute or so, depending on the size of the shrimp.
4.
Place the cilantro on a plate, and top with shrimp. Serve hot, with pomegranate molasses for dipping, if desired.
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