Pomegranate Glaze for Prawns 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 Method: 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 Method: 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.