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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Moroccan Shrimp Ingredients:
4 cup pomegranate juice |
1/2 cup sugar |
1/4 cup lemon juice |
1 lb shrimp, peeled and deviened |
3/4 tsp cumin |
3/4 tsp coriander |
1/4 tsp cinnamon |
3/4 tsp salt |
1 1/2 tbsp olive oil |
4 cup 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, 45 minutes.
2. Toss shrimp with cumin, coriander, cinnamon, salt and olive oil. Stir to coat.
3. If desired, toss arugula with a little lemon juice and oil. Place on a platter.
4. Heat a grill pan over medium heat. Cook shrimp in pan, 2 minutes per side until pink. Place on top of arugula. Pour sauce in a bowl for dipping.
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