POMEGRANATE SHRIMP SAUTE WITH FRISEE
Provided by Barbara Kafka
Categories appetizer
Time 30m
Yield 4 first-course servings
Number Of Ingredients 13
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
POMEGRANATE SHRIMP SAUTé WITH FRISEé
Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and juice them yourself, extracting the beautiful seeds, to make similar dishes or new ones. The flavor of pomegranate and the beauty of its seeds go well in any part of a meal. The shrimp dish here, a lovely first course, uses plenty of spice but is not, as one might think, hot. The pomegranate provides color, crispness, and fresh flavor.
Provided by Barbara Kafka
Categories Cookstr Recipes
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, combine a tablespoon of the sesame oil with the vegetable oil, coriander seeds, cumin, pepper to taste, 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 the heat to high. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until the shrimp are opaque.
- Reduce the heat to medium-low. Stir in the pomegranate juice, vinegar, and salt. Cook, stirring and scraping the bottom of the pan, for 1 minute. Stir in the remaining sesame oil.
- Place ½ cup frisée on each plate. Top with shrimp and drizzle the sauce around the plate. Sprinkle with pomegranate seeds.
FRISEE WITH SAUTEED SHRIMP, MARINATED OLIVES, AND CAPERS
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty French bread to soak up the oil marinade. The shrimp should be a substantial size: ask for "16-20" shrimp, meaning 16 to 20 shrimp to the pound.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.
- Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.
- Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.
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