SHRIMP-MOROCCAN/POMEGRANATE SAUCE

By á-2995

Ingredients

• 4 CUPS POMEGRANANTE JUICE
• 1/2 CUP SUGAR
• 1/4 CUP LEMON JUICE
• 1 LB SHRIMP-LARGE-DEVINED-PEELED
• 1 1/2 TBSP OLIVE OIL
• 3/4 TSP KOSHER SALT
• 3/4 TSP CUMIN
• 3/4 TSP CORIANDER
• 1/4 TSP CINNAMON
• 4 CUPS (4 OZ) BABY ARUGULA
• LEMON JUICE - OPTIONAL

Details

Servings 10

Preparation

Step 1

DIP SAUCE - STIR POMEGRANATE JUICE,SUGAR,AND 1/4 CUP LEMON JUICE TIL
SUGAR DISSOLVES -BOIL TIL THICKENED AND
REDUCED - ABOUT 45 MINS.
RINSE AND PAT SHRIMP DRY -TOSS WITH
1 1/2 TBSP OLIVE OIL,SALT,CUMIN,CORIANDER,AND CINNAMON
HEAT GRILL PAN - MED HEAT - COOK SHRIMP
ABOUT 4 MINS TURNING ONCE
TOSS ARUGULA WITH ADDITIONAL LEMON JUICE
AND ADDITIONAL OLVE OIL - PLACE ON SERVING PLATTER WITH SHRIMP ON TOP -
SERVE WITH DIP SAUCE