Pomegranate Shrimp Saute With Frisee Food

POMEGRANATE SHRIMP SAUTE WITH FRISEE

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.

POMEGRANATE SHRIMP SAUTé WITH FRISEé

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.

SEARED RABBIT LOIN WITH FRISéE AND PANCETTA

Steps:

• To prepare the frisée, remove the outer green leaves, reserving only the soft yellow inner part of each head. Separate the leaves, rinse well, and dry.
• Cook the pancetta in a sauté pan over medium heat until it crisps and the fat renders, 3 to 4 minutes. Drain and reserve.
• Trim the loins of any connective tissue. Heat 3 tablespoons of the olive oil in a sauté pan over high heat. Add the loins and brown well on all sides. Transfer the loins to a plate to rest, then slice 1/2 inch thick.
• Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl. Add the frisée, sliced rabbit loin, and pancetta. Toss gently to combine and season with salt and pepper. Divide among 4 small plates and serve.

QUICK SAUTEED ENDIVE ESCAROLE AND FRISEE

Steps:

• Toss greens together, then divide into 2 batches.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
• Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
• Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.