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.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Sunny Liu
