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:

