Shrimp, Kiwi and Pomegranate Verrines Recipe

The verrine is originally a French invention - a sweet or savory dish served in a small glass container so that the diner can enjoy the colors and textures of the food in different ways. You can make verrines for dessert, but you can also make savory variations such as appetizers, party food, or even part of dinner.

The really unique point here is the presentation. The name "verrine" originally referred to the small glasses that contained the food, which traditionally have very thick bottoms so they won't tip easily. But you can use just about any glass of the right size here, as long as it's not too tricky to get into with a fork.

If you're serving these as an appetizer or a side, they would be nice with steak - kind of a surf and turf divided into two separate dishes. Or give them a shot with a favorite seafood dish.

Shrimp, Kiwi, and Pomegranate Verrines Recipe

Serves: 4 Prep: 15 min Cook: 12 min

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• ½ 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, and 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 into bite-size pieces.
5. In a bowl, combine the lemon juice, and 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.

Shrimp, Kiwi, and Pomegranate Verrines Recipe

A winning combination of shrimp and fruit, served in elegant individual glasses for maximum visual effect.

5 from 1 vote

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Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 258 kcal

Ingredients

  

1x2x3x

• 1 lb. raw shrimp peeled and deveined
• ½ 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

Instructions

 

• Preheat your oven to 400 F.
• Place the shrimp on a sheet pan, and drizzle with 2 tbsp. olive oil, and season to taste.
  1 lb. raw shrimp, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
• Roast shrimp for 8 to 10 minutes.
• Set shrimp aside to cool. When cooled, cut the shrimp into bite-size pieces.
• In a bowl, combine the lemon juice, and 2 tbsp. olive oil, and cilantro.
  2 tbsp. lemon juice, 4 tbsp. olive oil, 2 tbsp. fresh cilantro
• In another bowl, combine the shrimp, pomegranate seeds, and kiwis.
  ½ cup pomegranate seeds, 2 kiwis
• Pour the vinaigrette on top of the shrimp and fruit, and stir gently.
• Divide the mixture evenly among the Verrine glasses, and top with fresh cilantro before serving.

Nutrition

Calories: 258kcalCarbohydrates: 12gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 143mgSodium: 648mgPotassium: 313mgFiber: 2gSugar: 7gVitamin A: 743IUVitamin C: 41mgCalcium: 85mgIron: 1mg

Keyword kiwi, pomegranate, shrimp, verrine

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