Lesson 72: Pomegranate Molasses Caramelized Shrimp with Saffron Risotto Cake

You see pomegranates in holiday markets, but have you ever cooked with them? Pomegranate molasses has a sweet and bitter taste that caramelizes well with shrimp. Pomegranate seeds make a great, colorful garnish and the seeds pop in your mouth. Combine the burgundy and orange color of the molasses and shrimp with the luscious yellow of saffron risotto, and you have a very attractive plate. Because most shrimp have been frozen, cooking must be brief to keep them from becoming rubbery. Here you will practice sautéing shrimp and making risotto, as you did in the Risotto Master Recipe (Lesson 53). The challenges of this dish are to make the risotto al dente, not to overcook the shrimp, and to plate and serve everything hot. — John Hornick

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Serves 4 as a small plate

Preparation time: 60-70 minutes

Ingredients:
About 1 ½ cups risotto rice, such as arborio or carnarolla
About 5 cups warm shrimp stock
About 1/8 tsp. saffron threads
Olive oil
2 large shallots, chopped
8 large garlic cloves, chopped
About ½ cup white wine
8 jumbo shrimp, peeled and deveined, tail on
About 3 Tb. pomegranate molasses
About ¼ cup pomegranate seeds
4 chives, uncut
Kosher salt
Peppermill

Equipment needed: cutting board, chef’s knife, colander, small bowl or sizzle plate, medium sauce pan, wooden spoon, small sauce pan, mixing bowl, metal spoon, saute pan, 104 ring molds (2 ½”), ladle

Products mentioned: Wusthof cooking knives (http://www.wusthof.com/), Whole Foods (https://www.wholefoodsmarket.com/), Amazon (www.amazon.com), (https://www.jbprince.com/sizzle-platters-cookware/sizzle-platter-115-inch.asp), Chefwear chef’s jacket (www.chefwear.com), sizzle plate (https://www.jbprince.com/sizzle-platters-cookware/sizzle-platter-oval-stainlstl.asp), Oxo peeler (https://www.oxo.com/swivel-peeler-349.html), Costco (https://www.costco.com/), Pomegranate Molasses (https://smile.amazon.com/gp/product/B07CWC5RN9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1)