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Pomegranate Glazed Shrimp

January 7th, 2013

I am totally and completely obsessed with pomegranates right now. Their color, their flavor, their amazing crunchy juicy little “pop!” when you chew the seeds. Everything.

In fact, I hope you like them as much as I do, cause there’s a whole lot of pom action around my kitchen right now. Did you know that pretty much everyone is selling pomegranate seeds right now? Not just my local stores but Trader Joes and Costco are the best least inexpensive sources. I can just eat those things by the spoonful. Um. Really by the containerful.

So, I was in GORGEOUS sunny Palm Springs last week with family and close friends. I was not doing so well in the snacking department. But don’t worry. I have a whole arsenal of excuses like how I was on vacation, and how my kids haven’t gone back to school, and how New Years health commitments don’t really count until today, when everything is back to normal. Right? Right?

But don’t worry. Things are still wholesome and clean around this here blog! And this was a dish that helped me get back on the wagon. Something light and tasty and doused in pomegranate.

To be honest- I had no idea if this would work when I made it. Like was it going to be so weird? Too sweet? Are fruit and shrimp a bad idea? But the flavor is actually really, really amazing. And seriously stunning… Enjoy.

To make the Pomegranate Glaze:
In a small saucepan melt the butter over mow heat. Add the garlic and the crushed red pepper flakes and cook on low for about 2 minutes.

Add the pomegranate juice and whisk in the sugar.

Simmer the mixture until the mixture thickens and reduces to half.
Add the balsamic and keep cooking until a syrup forms and totals about ½ cup.

For the Shrimp:
Heat a non-stick pan over high heat and add the butter. Sprinkle the shrimp with salt on both sides. Cook the shrimp on high heat so that they get golden and crispy on the outside and are just cooked through on the inside, (about 1 minute on each side.)

Transfer the shrimp to the warm glaze and stir the shrimp to coat the shrimp.

Transfer the shrimp to the top of a bowl of rice and top with extra glaze if desired.