Ingredients
- 12 large shrimp, peeled and deveined, tails left on
- 2 tablespoons pomegranate molasses, plus more for serving (optional)
- Generous sprinkling of freshly ground black pepper
- A few shakes of freshly ground cinnamon
- Pinch of cayenne
- 2 tablespoons rice flakes, pulverized in a spice grinder
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ cup chopped fresh cilantro
- Kosher or other salt
How to Make It
- Rinse and dry the shrimp and put them in a bowl. Add the pomegranate molasses and mix gently. Set the shrimp on a cutting board or other flat surface and sprinkle on some pepper, cinnamon, cayenne, and half the rice flakes. Turn them over and season the other side the same way.
- Melt the butter with the oil in a heavy skillet over medium-high heat and gently set the shrimp in. When they’re nicely browned, after about 2 minutes, flip them over and cook the other side for another minute or so, depending on the size of the shrimp, until well browned.
- Place the cilantro on a plate and mound the shrimp over it. Liberally sprinkle them with salt and serve hot with additional pomegranate molasses if you like.