Shrimp, Kiwi, and Pomegranate Verrines Recipe

5 from 1 vote

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

Course Appetizer

Cuisine American

Keyword kiwi, pomegranate, shrimp, verrine

Prep Time 15

Cook Time 12

Total Time 27

Servings people

Calories 258kcal

Cost 10

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.