Shrimp in Pomegranate Curry

• FAST
• HEALTHY

Ingredients

1. 1/4 cup pomegranate molasses
2. 1/2 cup water
3. 3 tablespoons vegetable oil
4. 1 large onion, finely chopped
5. 2 teaspoons hot curry powder
6. 1 tablespoon minced garlic
7. 4 canned tomatoes, seeded and finely chopped
8. Salt and freshly ground pepper
9. 1 pound large shrimp, shelled and deveined, tails left on
10. 1/2 cup finely chopped cilantro

1. In a small jar, mix the pomegranate molasses with the water.
2. Heat 2 tablespoons of the oil in a small saucepan. Add the onion and curry powder and cook over moderately high heat, stirring often, until the onion is softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Stir in the pomegranate mixture and tomatoes and season with salt and pepper. Cover and cook, stirring often, until the onion is very soft, about 15 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil. Season the shrimp with salt and pepper, add them to the skillet and stir-fry over moderately high heat until firm to the touch and just cooked through, about 2 minutes. Stir in the cilantro.
4. Spoon the shrimp onto plates, pour the pomegranate curry sauce on top and serve immediately.