The simpler the recipe, the tastier the food? Fits - at least for this super easy made shrimp pan. The dish fits perfectly into any mezze and always brings back memories of a beautiful evening in late summer for me. Add a glass of white wine, a fresh pita bread and some hummus and I'm the happiest person in the world.
The perfect fusion of savory and fresh
What I particularly love about the shrimp pan is the incredibly beautiful harmony of savory and fresh notes. On the one hand, of course, there were the shrimp, which are sautéed to a good portion of olive oil with garlic. On the other, the deliciously fruity and tart notes of the pomegranate syrup and a good squeeze of lemon juice. I think the combination of sour and salty is great anyway and really whets the appetite.
If you like, feel free to add some heat to the shrimp skillet and add some chili. I personally love it a little spicier. But what definitely should not be missing is a good portion of cilantro. I'm just totally into this herb! If you don't like cilantro (there is such a thing ...), then just use parsley as an alternative.
The amount of olive oil listed in the recipe is a guideline, feel free to use more - I would. There's nothing better than finishing off by absorbing the flavored olive oil with a piece of pita bread.
Recipe for shrimp pan with pomegranate and cilantro
- Wash the shrimp and pat dry.
- Peel garlic and cut into fine slices. Wash the coriander, dab dry and chop finely.
- Heat pan and pour olive oil into the hot pan. Add garlic and toss in the oil for about 1-2 minutes over medium heat so it can take on the aroma.
- Add shrimp and fry for about 3 minutes. While doing so, toss in the pan.
- Deglaze with pomegranate syrup and lemon juice. Add cilantro and fry for another 2-3 minutes. Optionally serve with chopped chili.