Hey there guys, thought i like to share a recipe that i made in class. Its a pomegranate glazed shrimp with a side citrus salad. The pomegranate is a very nutritious fruit that contains a various collection of antioxidants.
The First thing to do in preparation is to prepare the glaze. You start off by heating up a medium sized sauce pan up to medium high heat. Then as the pan is up to temp, add about 1 1/2 cups of pomegranate juice, 1 1/2 sugar, and 1 tsp of Chinese five spice. Then let the glaze reduce about 1/3.
1.) The first step to prepare this dish is to gather ingredients like red leaf lettuce, garlic infused oil, salt, pepper, pomegranate juice, fresh orange, red onion, yellow bell pepper, medium sized shrimp (shelled or not shelled), and Chinese five spice.
2.) As you gather the ingredients, you Juliane the carrots and dice the yellow pepper and the red onion about 1/8 of an inch. Also wash and cut the red leaf lettuce in a 1/4 inch square cut. As you finish cutting up the vegetables, set them aside in separate bowls.
3.) Once all the vegetables are done, if the shrimp has the shell still on them, get a separate cutting board and a small pairing knife. In order to the peel the shell off, you start from the legs and then peel around body. Then take the pairing knife and make a small insertion from the center and move away from the base to remove the vein. Once done, rinse the shrimp and set aside in fridge.
4.) Once all the shrimp is all set to cook, get a separate small bowl to start the vinaigrette. Place about 3 ounces of pomegranate juice, pinch of salt, pinch of ground black pepper, 1 tsp of Chinese five spice, and 1 tsp of dried oregano. Also at this time the glaze should be cool enough to be used, at this time take the bowl out of the fridge and but about 1 tablespoon of it into the dressing base.
5.) Once that is finished, take about 1 1/2 ounces of garlic infused oil and whisk it into the base till its fully incorporated. Once done, take a small saute pan and heat it on medium high heat and add about 1 ounce of the garlic infused oil. Once the pan is up to temp, add the shrimp.
6.) You let the shrimp sear on both sides till it gets a nice color to it. Once that is done, you add about 1 cup of the pomegranate glaze into the pan and let the glaze cook till a nice thick constancy. Once the shrimp is finished, take the pan off the heat and assemble the bowl of red leaf lettuce with the vegetables. Once you mix the vegetables , add a little of the pomegranate vinaigrette in the bowl and toss lightly.
7.) Once the salad is tossed, assemble it in a small bowl with the shrimp on top, then garnish with slices of fresh Oranges and serve
Recipie
3 pieces of medium sized shrimp
Salt and Pepper to taste
1 tsp of chinese five spice
1 oz of garlic oil (for pan)
2oz of garlic oil (for dressing)
1 1/2 oz of pomagrante juice
1/2 oz of diced red onion
1 oz of juliane carrots
1 oz diced yellow bell pepper
