Monday, December 5, 2011

Pomegranate Molasses

I read this recipe by Eric Gower in the San Francisco Chronicle on Sunday November 27th. I had a bottle of pomegranate molasses in my refrigerator and thought it would be fun to give this a try. Here's the link
I bought prawns from Gulf of Mexico as suggested by the article. We had this as a main course with a simple salad.

Pomegranate Molasses Prawns my way

12 large prawns, peeled and deveined, with tails left on
2 tablespoons pomegranate molasses
1 tablespoon white rice, finely ground in a spice grinder
1/4 teaspoon cinnamon, to taste
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 tablespoon butter
1 tablespoon extra virgin olive oil
kosher salt

Rinse and dry the prawns, and place in a bowl; add the 2 tablespoons pomegranate molasses, and mix gently.

Combine the ground rice, cinnamon, black pepper and cayenne in a small  bowl. Set the prawns on a flat surface, and sprinkle with half of the ground rice-spice mixture. Turn prawns over, and repeat.
Heat the butter and oil in a heavy skillet over medium-high heat; add the  prawns and brown, about 2 minutes. Turn over and brown the other side, about 1 minute or so, depending on the size of the prawns.
Liberally sprinkle with salt and serve hot, with pomegranate molasses for dipping, if desired.

This was quick and easy and very delicious. Mike and I really enjoyed it. I want to discover some more recipes to use my pomegranate molasses with. Enjoy!

1 comment:

  1. Sounds great! And if you ever wanted to make your own pomegranate molasses, all you do is boil down some pomegranate juice until it becomes thick and syrupy.