Pomegranate Shrimp Saute With Frisee

• 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)

1. In 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds.
2. Place over medium heat, and cook, stirring, for 3 minutes.
3. Stir in the shallots, and cook, stirring, for 4 minutes.
4. Raise heat.
5. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
6. Reduce heat.
7. Stir in the pomegranate juice, vinegar and salt.
8. Cook, stirring and scraping bottom of pan, for 1 minute.
9. Stir in remaining sesame oil.
10. Place 1/2 cup frisee on each plate.
11. Top with shrimp, and drizzle sauce around plate.
12. Sprinkle with pomegranate seeds.

sesame oil, vegetable oil, coriander seeds, ground cumin, freshly ground black pepper, black mustard seeds, shallots, shrimp, red wine vinegar, kosher salt, lightcolored, pomegranate

Taken from cooking.nytimes.com/recipes/8867 (may not work)