Try to avoid peeled and deveined shrimp, because cleaning before freezing causes off flavors and weird textures. Buy them whole-it's easy to pull off the heads and legs (they come right off), and devein them by making a shallow slit along the vein (along the back of the shrimp) with sharp pairing knife, and pulling the vein out. I like the Gulf pinks best, followed by the Gulf whites.
The spice treatment below seems to bring out their natural sweetness. Eat them very hot, right out of the pan if possible. They’re great as is, but a little extra pomegranate molasses makes the perfect dipping sauce. They go well with an Alsatian white. Serves 4 (3 large shrimp per person).
12 large shrimp, peeled and deveined, with the tail left on
2 tablespoons pomegranate molasses
Generous sprinkling of freshly ground black peppercorns
A few shakes of cinnamon
Pinch of cayenne pepper
2 tablespoons rice flakes, pulverized in a spice grinder
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ cup chopped cilantro
Kosher (or other) salt
Small bowl of pomegranate molasses, for dipping (optional)
Rinse and dry the shrimp, and put them in a bowl. Add the pomegranate molasses, and gently mix. 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 (about 2 minutes), flip them over-I usually use chopsticks to do this, though tongs or a spatula will work-and cook the other side another minute or so, depending on the size of your 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 the optional pomegranate molasses. |
 |
