Pomegranate Shrimp Saute With Frisee Recipes

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.

Steps:

• In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
• In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
• Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

Steps:

• In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.
• Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.
• Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.