Langostino & Asparagus Over Rice with Pomegranate

By ckovak

From Cooks.com

Ingredients

• LANGOSTINOS:
• 1 LB Langostinos (or Lobster pieces)
• 2 Strips Bacon diced into pieces
• 1/2 package button mushrooms, thinly sliced
• 1 bunch green onions (approx 8, reserve tops)
• 1/2 bulb garlic, finely minced
• 2 TSP butter
• 1/2 cup Italian parsley, finely chopped
• RICE:
• 1 Cup Jasmine rise, rinsed
• 2 cups Chicken Broth
• 1 TSP butter
• 1/2 fine grain sea salt
• ASPARGUS:
• 2 TBLS Butter
• Reserved Green Onion Tops
• 1/2 package mushrooms, thinly sliced
• 16 stalks Asparagus
• SAUCE:
• 1 Stick Butter
• 1 Whole bulb garlic, finely minced
• 1/2 TSP finely grained sea salt
• 3/4 cup White Zinfandel Wine
• 4 TBLS Pomogranate concentrate (syrupy, no sugar added)-- or reduce approx 8 oz down to this amount if no concentrate available.

Preparation

Step 1

Cook Rice, broth, butter and salt. Set aside, do not open lid. Simmer 25 min.

Make sauce mixture, cook on low for 5 minutes before adding wine. Simmer until sauce is reduced by 1/2. Wisk often. Add pomegranate concentrate. Add 1/4 cup parsley.

Make Asparagus sauté butter with onion tops and mushrooms add in asparagus, sprinkle salt and cook for 3 minutes.

Make Langostinos ....heat pan, put in bacon and (patted dry) langostinos cook for 1 minute. Add butter, onions, garlic ...cook about another 2 minutes. add parsley and toss into clear bowl.

Plating: put serving rice, spoon langostino over rice and sauce, add asparagus.