Cooking with Spicy New Flavors

Try these great recipes with pomegranate molasses, Espelette pepper and fennel pollen

by Susan Spungen
Espellete peppers

3. Add the vinegar and a little water to the frying pan, bring to a boil, and scrape up the brown bits.

4. Remove the fennel from the oven. Make a space for the pork chop in the center of the pan. Pour the sauce over the chop, and return the pan to the oven. Roast for a further 8 to 10 minutes, or until the chop is done, turning it once.

Stir-Fried Spicy Garlic Shrimp With Rice
Really easy: Sauté some garlic and hot pepper flakes in oil, add the shrimp, and cook quickly until opaque. Serve with rice and a sprinkling of herbs.

Prep time: 18 minutes
Cooking time: 20 minutes

  • 1/3 cup long-grain rice
  • 8 jumbo shrimp, peeled, deveined, tails left on
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon paprika (smoked, if you like)
  • 1 tablespoon fresh lemon juice (or to taste)
  • 1 tablespoon chopped flat-leaf parsley, cilantro or mint leaves

1. Cook the rice according to directions on the package.

2. Meanwhile, place the shrimp in a bowl with the olive, garlic, pepper flakes and paprika. Toss to coat well with the oil.

3. When the rice is ready, keep it warm while you cook the shrimp. Heat a small frying pan over medium-to-high heat. Add the shrimp, and cook 3 to 4 minutes, turning, or until the shrimp are barely opaque (do not overcook them or they will become rubbery).

4. Place the rice on a plate, and top it with the shrimp. Sprinkle with lemon juice and herbs, and serve.

Moira Hodgson, a food writer and restaurant critic, is the author of a memoir, It Seemed Like a Good Idea at the Time (Nan A. Talese/ Doubleday).

Next: Take It With a Grain... Recipes

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