Pomegranate Sriracha Shrimp

This recipe for Pomegranate Sriracha Shrimp, is excellent everything I like in one dish. 

Pomegranate Sriracha Shrimp

Vietnamese Food any Day

Andrea Nguyen

SERVES 4

TAKES 15 MINUTES

1-1/2      pounds extra-large or jumbo shrimp, peeled and deveined

Fine sea Salt

2             teaspoons sriracha, plus more as needed

2             tablespoons pomegranate molasses

2             tablespoons fish sauce

3-1/2      tablespoons water

½            teaspoons to ½ tablespoons packed light or dark brown sugar

1             teaspoon cornstarch

2             tablespoons canola or other neutral oil

1             shallot, finely chopped

2             garlic cloves, finely chopped

3 or 4     sprigs fresh cilantro

Tangy, salty, and spicy tamarind shrimp is a southern Viet favor-
ite, but tamarind isn't available yet at many supermarkets. My
work-around is to use pomegranate molasses for the sauce base.

It totally works with the fish sauce and chili heat to create a quick
modern take on a Vietnamese classic. Enjoy the shrimp with rice
for soaking up the sauce. They're also good tucked into a warm
corn tortilla or plopped atop grits. 

Refresh the shrimp by putting them in a colander and tossing them with about1/4 teaspoon salt. Rinse immediately under cold water and drain, then pat with paper towel to remove excess moisture. Set aside.

In a small bowl, combine the sriracha, pomegranate molasses, fish Sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1-1/2 teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, 1/2 teaspoon at a time. (I typically end up with 1 tablespoon total. Make a note after settling on your preferred heat level.) Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1-1/2 teaspoons water, then set the slurry aside.

In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled.

Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, To slightly thicken the sauce and coat the shrimp.

Transfer the shrimp to a deep plate or shallow bowl and garnish with the cilantro. Serve immediately.