Pomegranate Shrimp Sauté with Friseé

This image courtesy of Joseph DeLeo

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.

Serves4 as a first course

Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Taste and Texturespiced, sweet, tart

Type of Dishfirst course salad, salad, warm salad


  • 2 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons coriander seed
  • 2 tablespoons ground cumin
  • Freshly ground black pepper
  • 1 tablespoon black mustard seed
  • 2 medium shallots, minced
  • 30 large shrimp (1¼ 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)


  1. 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.

  2. Raise the heat to high. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until the shrimp are opaque.

  3. 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.

  4. Place ½ cup frisée on each plate. Top with shrimp and drizzle the sauce around the plate. Sprinkle with pomegranate seeds.


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