Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction | PCC Natural Markets

Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction

Yield: 24 prawns

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

Toss the prawns in the soy sauce and marinate for 1 hour or up to overnight.

Combine the pomegranate juice and wasabi in a saucepan and boil to reduce to a thick syrup. It will thicken as it cools. Set aside.

Pat the prawns dry and wrap each one in a slice of pancetta. The pancetta will stick to itself as you wrap. If it tends to flap open, secure it with a small toothpick.

Preheat oven to 375° F.

Heat a large, heavy sauté pan over medium-high heat and sear the prawns on each side for 1 minute or so, until lightly golden. Transfer the pan to the oven and cook for 5 minutes or until the prawns are opaque through.

Arrange the prawns on a platter or individual plates and drizzle with the sauce. Sprinkle with the sesame seeds. If you like, you may garnish with thin strips of green onion and pomegranate arils.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 2010.

More about: pomegranates, shrimp, wasabi

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