Pomegranate Shrimp Saute With Frisee
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons toasted sesame oil
- 2tablespoons vegetable oil
- 2tablespoons whole coriander seeds
- 2tablespoons ground cumin
- Freshly ground black pepper, to taste
- 1tablespoon black mustard seeds
- 2medium shallots, minced
- 30large shrimp (1¼ pounds), peeled and deveined
- Juice from 1 large or 2 small ripe pomegranates (½ cup)
- 1tablespoon red wine vinegar
- 1teaspoon kosher salt
- ½pound 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 (4 servings)
335 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 32 grams protein; 1269 milligrams sodium
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