- 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)
- 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.