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 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
Protein: 15g / %
Carbs: 10g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Preheat your oven to 400 F.
- Place the shrimp on a sheet pan, drizzle with 2 tbsp. olive oil, and season to taste.
- Roast shrimp for 8 to 10 minutes.
- Set shrimp aside to cool. When cooled, cut the shrimp in bite size pieces.
- In a bowl, combine the lemon juice, 2 tbsp. olive oil, and cilantro.
- In another bowl, combine the shrimp, pomegranate seeds, and 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.