Pomegranate Shrimp Saute With Frisee Recipes

POMEGRANATE-MARINATED GRILLED SHRIMP

Pomegranate-Marinated Grilled Shrimp image

The fruitiness of the pomegranate juice combined with the orange juice is a nice change on shrimp without being overpowering.

Provided by Sarah

Categories Seafood Shellfish Shrimp

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup pomegranate juice (such as POM® Wonderful)
⅓ cup orange juice
2 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Thread shrimp onto metal skewers and discard marinade.
Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 11 g, Cholesterol 230.4 mg, Fat 1.3 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 0.4 g, Sodium 655.2 mg, Sugar 9 g

POMEGRANATE SHRIMP SAUTE WITH FRISEE

Pomegranate Shrimp Saute With Frisee image

Provided by Barbara Kafka

Categories appetizer

Time 30m

Yield 4 first-course servings

Number Of Ingredients 13

Ingredients

2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons whole coriander seeds
2 tablespoons ground cumin
Freshly ground black pepper, to taste
1 tablespoon black mustard seeds
2 medium shallots, minced
30 large shrimp (1 1/4 pounds), peeled and deveined
Juice from 1 large or 2 small ripe pomegranates (1/2 cup)
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 pound light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces (2 packed cups)
Seeds from 1/4 large or 1/2 small pomegranate (about 2 tablespoons)

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

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