Moroccan Shrimp w/ Pomegranate Sauce

So, apparently this is really a politics and recipe blog... Not really a normal combination!

Moroccan Shrimp w/ Pomegranate Sauce

Ingredients

• 1 qt pomegranate juice
• 1/2 cup sugar
• 1/4 cup fresh lemon juice (orange juice works well too!)
• 1 lb large shrimp, peeled and deveined, with tails
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1-1/2 tbsp olive oil
• 4 cups (4 oz) baby arugula (any tender or baby green is nice)

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, about 45 min.
2. Meanwhile, toss shrimp with cumin, coriander, cinnamon, salt and olive oil and stir to coat.
3. In a bowl, toss arugula with extra lemon juice and olive oil if desired. Place on a platter.
4. Heat a grill pan over medium heat. Add shrimp and cook 2 min per side until pink and opaque (I choose to grill mine rather than do them in a pan. I use a grill cage and cook them for about 4-6 minutes, depending on the heat of the grill.); place on top of arugula. Pour sauce in a small dish for dipping. Makes 10 servings, or 4 servings for main course.

Nutrition Facts Calories 45, Total Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 11, Sodium (mg) 86, Carbohydrate (g) 7, Fiber (g) 0, Protein (g) 2, Percent Daily Values are based on a 2,000 calorie diet

Source: Ladies Home Journal, Apr 09