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ShareMoroccan Shrimp with Pomegranate Sauce
I Like This!
(48)
Makes: 10
servings
Prep:
30 mins
Start to Finish: 1 hr
Start to Finish: 1 hr
Ingredients
- 1 quart pomegranate juice
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 1 pound large shrimp, peeled and deveined, with tails
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1 1/2 tablespoons olive oil
- 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 Facts
- Servings Per Recipe 10
- Calories(kcal)45,
- Protein(gm)2,
- Carbohydrate(gm)7,
- Fat, total(gm)1,
- Cholesterol(mg)11,
- Sodium(mg)86,
- Percent Daily Values are based on a 2,000 calorie diet
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