Pomegranate Glaze for Prawns

16 - 20 count prawns

David Katz / Consulting Chef

For the Glaze:
    • 1 tbsp. canola oil
    • 1 shallot, minced
    • 3/4 cup The Perfect Purée Pomegranate Concentrate,  thawed
    • 3 oz. dry white wine
    • 1 tbsp. Worcestershire sauce
    • 1 tsp. kosher salt
    • 1/4 tsp. ground black pepper
    • 10 mint leaves
    • Mint chiffonade to garnish
1. Heat the oil in a small saucepan. Add shallots and sweat for 2 minutes. Add wine and reduce by half. Add Pomegranate Concentrate, Worcestershire, salt, pepper and mint leaves. Reduce to a light glaze, removing the mint leaves when reduced by half.
2. Pass the glaze through a fine mesh sieve and return to a saucepan.
For the prawns:
    • 1 tbsp. canola oil
    • 1 lb. 16-20 count prawns, shelled and de-veined.
    • Salt and pepper
1. Warm the glaze over low heat.
2. Heat the canola oil in a large sauté pan over medium-high heat.
3. Add the prawns and sauté 1-2 minutes, or until just cooked through. Transfer the prawns to the saucepan with the warmed glaze and toss to coat them well.