I had such a fun interview with the very talented Roz Cummins on all that happened behind the scenes during the writing of Modern Spice. Take a peek here. I also mentioned to her that one of my favorite recipes was the cover dish from the book – the Shrimp with Pomegranate. So here you go –
From Modern Spice, by Monica Bhide
This dish cooks in just a few minutes. Don’t overcook the shrimp or they will become rubbery—remember the Frugal Gourmet’s perfect advice: “Most seafoods . . . should be simply threatened with heat and then celebrated with joy.”
I like to serve this as a first course or as a light supper. If you cannot find pomegranate molasses, you can use a tablespoon of pomegranate juice or even grenadine.
Serves 4 as an entrée
Prep/Cook time: 15 minutes
1 1/2 pounds shrimp, shelled and deveined
2 tablespoons pomegranate molasses
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
1/4 teaspoon red chile powder or red chile flakes
1/2 teaspoon ground coriander
1/4 teaspoon table salt
2 tablespoons vegetable oil
1 sprig fresh curry leaves
2 large or 4 to 6 small shallots, thinly sliced
1 cup fresh pomegranate seeds (see Note)
- In a large bowl, combine the shrimp, pomegranate molasses, garlic, turmeric, chile powder, coriander, and salt. Mix well. The best way to do this is with your hands.
- Heat the vegetable oil in a medium skillet over medium heat. When it shimmers, add the curry leaves and shallots. Cook for 2 to 3 minutes, until the shallots just begin to change color.
- Add the shrimp and marinade. Toss for a few minutes, just until the shrimp are completely cooked through.
- Remove from the heat and serve immediately, sprinkled with pomegranate seeds.
Note: Dried pomegranate seeds are not a substitute for fresh ones—trust me on this. Add the dried ones to this recipe and you will have a mess on your hands!
From Modern Spice by Monica Bhide. Copyright (c) 2008 by Monica Bhide. Published by Simon & Schuster. Reprinted with permission.