Moroccan Shrimp with Pomegranate Sauce
This delicately spiced seafood dish works well as a main course or an impressive appetizer.
Prep Time:
30 mins
Total Time:
1 hr
Servings:
Makes 10 servings, or 4 servings for main course.
Ingredients
-
1 qt pomegranate juice
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1/2 cup sugar
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1/4 cup fresh lemon juice
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1 lb large shrimp, peeled and deveined, with tails
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3/4 tsp ground cumin
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3/4 tsp ground coriander
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1/4 tsp ground cinnamon
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3/4 tsp kosher salt
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1-1/2 Tbsp olive oil
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4 cups (4 oz) baby arugula
Directions
1.
In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1 cup, about 45 min.
2.
Meanwhile, toss shrimp with cumin, coriander, cinnamon, salt and olive oil and stir to coat.
3.
In a bowl, toss arugula with extra lemon juice and olive oil if desired. Place on a platter.
4.
Heat a grill pan over medium heat. Add shrimp and cook 2 min per side until pink and opaque; place on top of arugula. Pour sauce in a small dish for dipping. Makes 10 servings, or 4 servings for main course.
Nutrition information
Calories 45, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 11 mg, Sodium 86 mg, Carbohydrate 7 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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