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 tablespoons 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 minutes 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.