Cooking Class: Pomegranate Glazed Shrimp
Ok, so I'll be honest. This recipe SHOULD be super easy and cheap, but because it requires a lot of spices/herbs and because we actually used a spice grinder, I'm not sure how practical it actually is. Our teacher suggested buying the spices in bulk (at Rainbow Grocery on Polk Street if you're local to SF), but I guess it all just depends on how much you cook. A spice grinder on amazon.com runs about $30, so... Now you know. Maybe you all own spice grinders and you're wondering how on earth I've gotten this far in life without one. Also a possibility.
Pomegranate Glazed Shrimp
This recipe calls upon pomegranate molasses so you can enjoy the sweet/tart flavor and vibrant color of pomegranate all year round.
1 lb shrimp, peel and de-veined
1/2 tsp. whole cloves
1/2 tsp. peppercorns
1 tsp. cumin seeds
2 tsp. coriander seeds
1 1/2 tsp. sweet Hungarian paprika.
2 inch cinnamon stick
6 cardamom pods, crushed, seeds only
11/2 tsp. salt
3 tbsp. pomegranate molasses (found in the syrup aisle - Haigs on Clement & 6th if you're in SF)
6-inch wooden skewers
2 tbsp. clarified butter or ghee
Soak skewers in water for at least 15 minutes and preheat a grill or grill pan.
In a small, dry skillet, heat the cloves, cumin seeds, coriander, paprika, cinnamon stick and cardamom seeds until fragrant (about 1-2 minutes).
Transfer spice mixture to a spice grinder (break up the cinnamon stick into pieces first). You can also use a coffee grinder as long as you don't ALSO grind coffee beans in it. Or you can use a mortar and pestle.
Add salt and peppercorns and grind into a fine powder. Transfer into a shallow dish and set aside.
Meanwhile, in a small dish, melt the butter. Place 2-3 shrimp on each skewer and brush shrimp with thin layer of butter. Press buttered shrimp into spice mixture to coat.
Place shrimp on grill and cook until pink.
Remove from heat. Drizzle with pomegranate molasses and serve right away at room temperature.
YUMMY YUMMY IN YOUR TUMMY.
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