• 1 qt pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 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


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; place on top of arugula. Pour sauce in a small dish for dipping. Makes 10 servings, or 4 servings for main course.

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