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Pomegranate Shrimp SautÚ Salad

2 tablespoons toasted sesame oil

2 tablespoons vegetable oil

2 tablespoons whole coriander seeds

2 tablespoons ground cumin

Freshly ground black pepper

1 tablespoon black mustard seeds

2 medium shallots, minced

30 large shrimp (1¼ pounds), peeled and deveined

½ cup pomegranate juice

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 pomegranate arils (reserve about 2 tablespoons)

 

In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper, and black mustard seeds. Place it over medium heat 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 the remaining sesame oil.

 

Place ½ cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate arils.

 

Serves 4.

Last Updated Friday, October 20, 2017 - 11:59 PM.