Pomegranate Glazed Shrimp

1 T. butter

1/8 tsp. crushed red pepper flakes

1 clove garlic, minced

2 C. pomegranate juice

¼ C. white sugar

2 tsp. balsamic vinegar

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

3 T. butter

Kosher salt

Serve with steamed Jasmine rice

 

In a small saucepan melt the butter over medium low heat. Add the garlic and the crushed red pepper flakes and cook on low for about 2 minutes. Add the pomegranate juice and whisk in the sugar. Simmer the mixture until the mixture thickens and reduces to half. Add the balsamic and keep cooking until a syrup forms and totals about ½ C., about 15 minutes Heat a non-stick pan over high heat and add the butter. Sprinkle the shrimp with salt on both sides. 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.) 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.