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Pomegranate Shrimp Anardana

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Ingredients

Adjust Servings:
6 garlic cloves chopped
1 inch of peeled ginger chopped
1 tablespoon turmeric
1 tablespoon lemon juice
24 large shrimp peeled and deveined
salt
6 tablespoons oil
2 tablespoons coriander seeds crushed
2 tablespoons dried chili pepper flakes
1 ripe tomatoes chopped

Nutritional information

281.1
Calories
206 g
Calories From Fat
22.9 g
Total Fat
3 g
Saturated Fat
45.4 mg
Cholesterol
262.5 mg
Sodium
14.8 g
Carbs
4.7 g
Dietary Fiber
4.6 g
Sugars
8.1 g
Protein
154g
Serving Size

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Pomegranate Shrimp Anardana

Features:
    Cuisine:

    If you like your dinner to make your eyes wet & nose run then this will be right up your alley. It was VERY hot; so hot that the flavors were overshadowed by the burning sensation in my mouth... & I omitted some of the spices! I completely omitted the birds eye chilies & used 1 1/2 (instead of 2) tbls of chili flakes and only 3 (instead of 4) tsp of chili powder. That being said, this has so much potential. Next time I'll use 1 tbs of pepper flakes & 2 tsp of chili powder. I will be making this dish again- pomegranate and shrimp- what a great combination and very appealing visually.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pomegranate Shrimp (Anardana Jheenga),This is hot! You can reduce the chiles cumin and red pepper flakes to tame it.,If you like your dinner to make your eyes wet & nose run then this will be right up your alley. It was VERY hot; so hot that the flavors were overshadowed by the burning sensation in my mouth… & I omitted some of the spices! I completely omitted the birds eye chilies & used 1 1/2 (instead of 2) tbls of chili flakes and only 3 (instead of 4) tsp of chili powder. That being said, this has so much potential. Next time I’ll use 1 tbs of pepper flakes & 2 tsp of chili powder. I will be making this dish again- pomegranate and shrimp- what a great combination and very appealing visually.,This is smoking! Hot dish! I didn`t have the birds eye chiles and pomagranate seeds so they where skipped. Lots of flavor but yes hot. It didn`t need the birds eye chiles.


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    Steps

    1
    Done

    Crush 3 Cloves of Garlic With Half the Ginger to Form a Paste.

    2
    Done

    Add Turmeric, Lemon Juice, Salt and Shrimp,Cover and Marinate in the Fridge For 30 Minutes.

    3
    Done

    Heat 2 Tsp Oil in a Saucepan Over Medium Heat Add Remaining Garlic, Stir, Add Coriander, Red Pepper, Tomato and Cook 5 Minutes Until Thickened.

    4
    Done

    Add Chili Powder, Remaining Ginger and 6 Tbsp Water, Cook Until Reduced by Half.

    5
    Done

    Stir in Garam Masala, Set Aside.

    6
    Done

    Heat Remaining Oil in a Skillet.

    7
    Done

    Add Cumin Seeds and Stir.

    8
    Done

    Aadd Birds Eye Chiles, Shrimp and Marinade, and Sauce and Cook Until Shrimp Turns Pink, 8-10 Minutes.

    9
    Done

    Stir in Fenugreek, Add Pomegranate Seeds.

    10
    Done

    Garnish With Cilantro and Serve Over White Rice.

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    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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