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Prep
Difficulty
Easy
Time
Estimate
20 mins
A quick meal during busy holiday happenings or an easy appetizer to take to a party with a bit of a pomegranate twist. Start boiling the water for the shrimp. Then prepare the carrots. As soon as the hit the pan, whisk together the Pomegranate Cocktail Sauce. After the shrimp are dunked are cooked and then dunked to cool. Warm up the loaf of bread. The carrots should be done and your speedy dinner is ready.
Skip the bread for a low-carb or gluten-free option.
A gentle bath in boiling water and cooled off quickly in ice water will create perfect succulent shrimp for dipping in sauces or tossing on salads.
Salt, lemon, bay leaves and white wine are all added to the boiling water. Feel free to skip these additions as the poached shrimp will taste just fine without them.
Tangy pomegranate molasses is substituted for the lemon juice in this homemade, seasonal version of cocktail sauce. If you can’t find pomegranate molasses, lemon juice works well, too. Add as much or as little horseradish as you enjoy. Serve with large shrimp as a snack, appetizer or gourmet lunch.
The high heat of the pan roasts carrots until they darken and caramelize. The best way to attain this is to not crowd the pan. They can be snug and cozy, but not overlapping. Each side of the carrot needs direct heat. Either work in batches or pull out a second pan to make this dish come together faster.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
