{"id":18420,"date":"2022-08-25T20:01:23","date_gmt":"2022-08-25T18:01:23","guid":{"rendered":"https:\/\/bistrobadia.de\/garnelenpfanne-mit-granatapfel-und-koriander\/"},"modified":"2024-01-30T05:18:25","modified_gmt":"2024-01-30T04:18:25","slug":"shrimp-skillet-with-pomegranate-and-coriander","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/shrimp-skillet-with-pomegranate-and-coriander\/","title":{"rendered":"Shrimp pan with pomegranate and cilantro"},"content":{"rendered":"\n

The simpler the recipe, the tastier the food? Fits – at least for this super easy made shrimp pan<\/strong>. The dish fits perfectly into any mezze<\/a> and always brings back memories of a beautiful evening in late summer for me. Add a glass of white wine, a fresh pita bread<\/a> and some hummus<\/a> and I’m the happiest person in the world.<\/p>\n\n\n\n

The perfect fusion of savory and fresh<\/h3>\n\n\n\n

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 saut\u00e9ed 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Recipe for shrimp pan with pomegranate and cilantro<\/h2>\n\n\n
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\"Garnelenpfanne<\/div>\n \n<\/div>\n\n
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