Pomegranate & Lemon Shrimp
Chef Kris Wessel, formerly of Elia Restaurant – Bal
Adapted by StarChefs
Yield: 8-12 Servings
- ¼ cup olive oil
- 2 cups diced onion
- 1 cup minced garlic
- 1 cup diced celery
- 1 cup diced green onion
- 3 cups Worcestershire sauce
- 3 Tablespoons ground black pepper
- 1 teaspoon ground cayenne pepper
- 3 bay leaves
- 1 Tablespoon sugar
- 3 Tablespoons minced rosemary
- 1 cup shrimp stock
- 1 ½ pounds butter, cubed
- 3 Tablespoons pomegranate molasses or fresh pomegranate seeds
- ½ cup chopped parsley
- 3 teaspoons salt
- 10 lemons, juiced
- 3 pounds jumbo shrimp, head on
Sauté onion, garlic, celery and green onion in olive oil in
a large pan on medium heat for 15 minutes. Add Worcestershire, black
pepper, cayenne, bay leaves and sugar.
Reduce mixture by half and then add rosemary and shrimp stock.
Reduce by another third. Whisk in whole butter, pomegranate molasses
or seeds, parsley and salt. Reduce heat to low. Whisk in lemon juice
to taste. Hold warm.
Sear shrimp in a hot pan. Adjust sauce with lemon, stock or butter
depending on consistency and deglaze shrimp with some sauce. Finish
in oven for 1 minute.
A rosé from Southern France such as the Vendanges de Soleil