POMEGRANATE SHRIMP SAUTE WITH FRISEE

Pomegranate Shrimp Saute With Frisee image

Provided by Barbara Kafka

Time 30m

Yield 4 first-course servings

Number Of Ingredients 13

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
1/2 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)

Steps:

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.
Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
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.
Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 4 grams, TransFat 0 grams