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Today I share the recipe I tried with the pomegranate juice. I have to say just tasting the juice it’s a little tart and probably better off mixing it with something. It reminds me of cranberry juice. Anyway, this recipe is ok, there’s way too much sugar so that’s what we tasted the most. Plus I kindof rushed mine since I doubled the recipe and it took forever to reduce (and never fully thickened up) so the sauce wasn’t a nice sticky look to it instead it was watery. Maybe if it cooked down it would have been better. Not sure, but I’m not sold on making this again.

I also got a new kitchen gadget I’m obsessed with now. It’s a garlic rocker and it does what it sounds like. You rock it on the clove of garlic and it chops it for you without you getting a coat of garlic smell on your hands.

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Pomegranate Glazed Shrimp

(Adapted from Heather Christo)


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1 tablespoon butter

1/8 teaspoon crushed red pepper flakes

1 clove garlic, minced

2 cups pomegranate juice

¼ cup white sugar

2 teaspoons balsamic vinegar

1 pound large shrimp, peeled and cleaned (keep the tails on)

3 tablespoons butter

Kosher salt

Serve with steamed Jasmine rice


To make the Pomegranate Glaze:

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


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My serious little kitchen helper:


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Add the pomegranate juice and whisk in the sugar. Simmer the mixture until the mixture thickens and reduces to half.


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Add the balsamic and keep cooking until a syrup forms and totals about ½ cup, about 15 minutes.


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For the Shrimp:

Heat a non-stick pan over high heat and add the butter. Sprinkle the shrimp with salt on both sides.


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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.)


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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.

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