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    TaraTeaspoon » Entertaining

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    Published: · Modified: Aug 31, 2020 by

    Moroccan Shrimp With Pomegranate Sauce

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    Pinterest image for Moroccan Shrimp with text

    Spiced shrimp and gloriously rich red pomegranate sauce make even the most regular of parties glam!

    I'm getting ready for a Golden Globes viewing party this weekend and decided I wanted even the food to be celeb-worthy. I've decided on a mix of apps, snacks and treats. Stay tuned the next few days for the full menu.

    Moroccan Shrimp With Pomegranate Sauce

    Shrimp as appetizers is kind of the perfect food. It's usually one to two bites, you can flavor it a million different ways, and it can be served hot or not. With Moroccan spices it pairs well with a lemony, caramely pomegranate sauce.

    Pomegranate molasses is a hidden treasure. In it's simplest form it is just reduced pomegranate juice. You can purchase it at Middle Eastern markets, but it's often hard to find, so I like to make my own.

    I use it for steak and poultry sauces, vinaigrette, drizzling on roasted vegetables and swizzling into mixed drinks. It adds a bright, tangy and rich sweet flavor. When I make my own I don't bother juicing my own pomegranates, that's just messy! I use pomegranate juice from the grocery! I also add a little sugar and lemon to balance the flavors and help my molasses last longer in the fridge.

    Moroccan Shrimp With Pomegranate Sauce

    It ends up being the most extraordinary dipping sauce for my Moroccan shrimp. This is such a classy dish and great for apps while entertaining, but with salad and some crusty bread, makes a great weeknight meal as well. I piled my little apps of shrimp on top of arugula for my party platter, but that's just a pretty option.

    Recipe image of Moroccan Shrimp with Pomegranate Sauce

    Moroccan Shrimp With Pomegranate Sauce

    Tara Teaspoon
    This delicately spiced seafood dish works well as a main course or a glam starter.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Appetizer
    Cuisine American
    Servings 10 servings
    Calories 45 kcal

    Ingredients
      

    • 1 qt pomegranate juice
    • ½ cup sugar
    • ¼ cup fresh lemon juice
    • 1 lb large shrimp peeled and deveined, with tails
    • ¾ teaspoon ground cumin
    • ¾ teaspoon ground coriander
    • ¼ teaspoon ground cinnamon
    • ¾ teaspoon kosher salt
    • 1½ tablespoon olive oil
    • 4 cups (4 oz) baby arugula

    Instructions
     

    • 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.
    • Meanwhile, toss shrimp with cumin, coriander, cinnamon, salt and olive oil and stir to coat.
    • In a bowl, toss arugula with extra lemon juice and olive oil if desired. Place on a platter.
    • 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.

    Notes

    Pomegranate molasses is a hidden treasure. In it's simplest form it is just reduced pomegranate juice. You can purchase it at Middle Eastern markets, but it's often hard to find, so I like to make my own.

    Nutrition

    Calories: 45kcalFat: 1g
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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    Recipe Tara Bench & Vanessa Seder. Originally published in LHJ 4/09. Photography Miki Dusterhof. Food Styling Jee Levin. Prop Styling Pamela Duncan Silver

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    Filed Under: Appetizers, Entertaining, Seafood Tagged With: appetizers, dinner, entertaining, molasses, Moroccan, POM, Pomegranate, seafood, shrimp

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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