SHRIMP, KIWI AND POMEGRANATE VERRINES

shrimp-kiwi-pomegranate-verrines-main

SHRIMP, KIWI AND POMEGRANATE VERRINES

Ingredients   metric units

  • 1 lb. raw shrimp, peeled, and deveined;
  • 1/2 cup pomegranate seeds;
  • 2 kiwis, peeled and diced;
  • 2 tbsp. fresh cilantro, minced;
  • 2 tbsp. lemon juice;
  • 4 tbsp. olive oil;
  • Sea salt and freshly ground black pepper;

Preparation

  1. Preheat your oven to 400 F.
  2. Place the shrimp on a sheet pan, drizzle with 2 tbsp. olive oil, and season to taste.
  3. Roast shrimp for 8 to 10 minutes.
  4. Set shrimp aside to cool. When cooled, cut the shrimp in bite size pieces.
  5. In a bowl, combine the lemon juice, 2 tbsp. olive oil, and cilantro.
  6. In another bowl, combine the shrimp, pomegranate seeds, and kiwis.
  7. Pour the vinaigrette on top of the shrimp and fruit, and stir gently.
  8. Divide the mixture evenly among the Verrine glasses, and top with fresh cilantro before serving.

 

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