Moroccan Shrimp With Pomegranate Sauce
Inspired by Mezze Restaurant, Kralendijk Bonaire
Adapted by Peter McKinney, Jr.
YIELD: 4 - 6 servings
TIME: 20 - 30 minutes
I often reminisce about our dinners at Mezze on Bonaire and in particular the Pomegranate Shrimp they serve as an appetizer. Simply out of this world! I've trolled around and scraped together my version from a couple of different recipes and my recollections. It's not exact but how can you really go wrong with flavors of pomegranate, butter, and garlic over shrimp that has been sautéed in butter, coriander and cumin???
Can't wait to return in 2022!
2 tablespoon butter
1/8 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 cup pomegranate juice
1/2 cup pomegranate molasses
2 teaspoons balsamic vinegar
1 pound large shrimp, peeled and cleaned (keep the tails on)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp kosher salt
1½ tbsp olive oil
2 tablespoons butter
For the sauce:
In a small saucepan melt the butter over low heat. Add the garlic and the crushed red pepper flakes and cook on low for about 2 minutes.
Add the pomegranate juice and whisk in the molasses. Simmer the mixture until the it thickens and reduces to half.
Add the balsamic vinegar and keep cooking until a syrup forms and totals about ½ cup, about 15 minutes.
For the shrimp:
Clean, rinse and dry shrimp and place in a bowl with olive oil, cumin, coriander, cinnamon, and salt. Mix so shrimp is well coated with spices. Let stand 15 minutes
Cook the shrimp in a cast iron skillet on high heat so that they get golden and crispy on the outside and are just cooked through on the inside, (about 1 minute on each side.)
As an appetizer serve shrimp around a bowl of sauce with toothpicks (or fingers) for dipping.
As a main toss shrimp in half the sauce place on a bed of jasmine rice with more sauce over the top.
Order pomegranate molasses from Amazon.
All ingredients can be adjusted to taste.
Consider doubling the sauce particularly if you are serving over rice.