Make 4 servings. Difficulty
3 teaspoons vegetable oil 1 pound large shrimp, shelled & deveined 1 medium onion, finely chopped 1 teaspoon curry powder 1 large garlic clove, minced One 14.5 ounce can diced tomatoes, drained 1/2 cup pomegranate seeds 1/4 cup fresh cilantro, chopped Salt & freshly ground black pepper
In a large deep skillet heat 1 teaspoon oil over medium-high heat. Add shrimp and saute until just cooked through.
Remove shrimp from pan and set aside on a plate - tent loosely with foil to keep warm.
Add remaining oil to skillet. Add onions and curry powder; saute for 3-5 minutes. Add garlic; saute for 1 minute. Add pomegranates and tomatoes. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and cook, stirring occasionally, until onion is very soft, about 10 minutes.
Return shrimp to pan along with half the cilantro and turn to coat. Adjust seasonings, if necessary, with salt and freshly ground black pepper.
Serve immediately and garnish with remaining cilantro.