Moroccan Shrimp with Pomegranate Sauce
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Author:
The Old World Olive Co
Ingredients
-
Ingredient Name 1½ Tbsp. OWOC EVOO
- 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
- 4 cups arugula
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Directions
- 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.