Pomegranate Shrimp Saute With Frisee
Published November 10, 1998
- Total Time
- 30 minutes
- Rating
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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 ¼ pounds), peeled and deveined
Juice from 1 large or 2 small ripe pomegranates (½ 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 ¼ large or ½ small pomegranate (about 2 tablespoons)
Nutritional analysis per serving
14 grams carbs; 357 milligrams cholesterol; 341 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 6 grams fiber; 1269 milligrams sodium; 32 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
- Step 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.
- Step 4
Place ½ cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds.
Private Notes