POM Shrimp

Here it is! My weekly pomegranate recipe. Did you think I was done with them? I still have lots of ideas for these beauties and this is another one I found on the POM Wonderful site. I was drawn to this recipe because I love shrimp salads, but once I got to looking at the ingredients, I was intrigued. I had all of the spices in my pantry, but I don't think I ever would have thought to combine them all in one dish. The frisee was another gift I received at the farmers market. The farmers must have really taken pity on how awful I looked that day. I kept getting stuff for free! The smell and flavors of this were fantastic, but my only complaint is that the dressing came out a little grainy, I'm not really sure why, but it was still a fantastic dish. Hope you're having a happy hump day!


POM Shrimp
(Adapted from POM Wonderful)


1/4 cup POM Wonderful Pomegranate Juice
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
Freshly ground black pepper
1 1/2 teaspooons mustard seeds
1 shallot, minced
2 garlic cloves, minced
10 large shrimp (1 1/4 pounds), peeled and de-veined
1/2 tablespoon red wine vinegar
Kosher salt
1 packed cup light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces
Pomegranate seeds for garnish

In a large skillet, combine 1/2 tablespoon sesame oil with vegetable oil, coriander, cumin, pepper and mustard seeds, shallots and garlic. Place over medium heat and cook, stirring for 4 minutes. Raise heat and 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 arils.