Pomegranate Blood Orange Butter

Terrytx  posted 04-20-98 
  Pomegranate Blood Orange Butter 

  2 tbl. butter 
  1 bunch shallots, minced 
  1-1/2 tsp. fresh basil, chopped 
  1-1/2 tsp. fresh cilantro, chopped 
  1/2 cup fish stock 
  1/2 cup red wine 
  1/2 cup pomegranate juice 
  1/2 cup fresh squeezed blood orange juice 
  pepper to taste 
  2 sticks butter, cut in small pieces 

In a medium saucepan, place 2 tbl. of the butter and heat on medium-high heat until melted.  Add shallots, basil and cilantro. Saute 2-3 minutes or until tender. 

Add fish stock, wine, pomegranate juice, and orange juice.  Cook for 5-7 min. or until the liquid is reduced to 1/2 cup.  Add salt and pepper. 

While whipping constantly, add pieces of butter one at a time so that each
one is well incorporated. 

Serve over steamed or grilled shrimp or fish. 

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