Pomegranate Shrimp Saute With Frisee

Ingredients

• 2 tablespoons toasted sesame oil
• 2 tablespoons vegetable oil
• 2 tablespoons whole coriander seeds
• 2 tablespoons ground cumin
• Freshly ground black pepper, to taste
• 1 tablespoon black mustard seeds
• 2 medium shallots, minced
• 30 large shrimp (1 1/4 pounds), peeled and deveined
• Juice from 1 large or 2 small ripe pomegranates (1/2 cup)
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• ½ pound light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces (2 packed cups)
• Seeds from 1/4 large or 1/2 small pomegranate (about 2 tablespoons)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    363 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 33 grams protein; 228 milligrams cholesterol; 787 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 first-course servings

Preparation

1. In 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. Place over medium heat, and cook, stirring, for 3 minutes. Stir in the shallots, and cook, stirring, for 4 minutes.
2. Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
3. Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.
4. Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds.