Moroccan Shrimp with Pomegranate Sauce
2 cups OWOC Pomegranate Balsamic
1 lb. large shrimp, peeled and deveined, with tails
¾ tsp. ground cumin
¾ tsp. ground coriander
¼ tsp. ground cinnamon
¾ tsp. Kosher salt
1½ Tbsp. OWOC EVOO, any
4 cups arugula
In a medium sauce pan over medium heat, pour in two cups balsamic, and reduce until thickened, about 20-30 minutes. Pour sauce in a small dish for dipping.
Toss shrimp with cumin, coriander, cinnamon, salt and olive oil, and stir to coat. Heat a grill pan over medium heat. Add shrimp and cook two minutes per side until pink and opaque. Place on top of arugula. Serve with balsamic reduction sauce.
Pomegranate Balsamic Vinaigrette
1½ Tbsp. OWOC Pomegranate Balsamic
1 tsp. Dijon mustard
1 Tbsp. OWOC Regional EVOO, your choice
1 tsp. grated Asiago or Parmesan cheese
Sugar or honey to taste, if desired
Place all ingredients in a small bowl and whisk until well blended. (Makes a single serving.)
Pomegranate Balsamic Glazed Ribeye
1/3 cup OWOC Pomegranate Balsamic
1 Tbsp. good quality Dijon mustard
2 tsp. Kosher or sea salt
1/4 cup OWOC Garlic EVOO
Prepare grill or broiler. In a medium bowl, whisk the balsamic with the mustard and salt until blended thoroughly. Slowly drizzle in the EVOO whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.