Back in November, we worked with Jenny & Teri of Spoon Fork Bacon to bring you a refreshing holiday mocktail perfect for toasting the season’s festivities. For January, Jenny & Teri went for a lighter option to tickle our tastebuds without sidelining all of our hopeful New Year’s Resolutions. This month’s party perfect recipe for Shrimp, Pineapple & Pomegranate Salad was inspired by a Pomegranate and Pineapple Salad found in Lilly’s entertaining book, Essentially Lilly: A Guide to Colorful Holidays.
We love that the ladies of SFB added shrimp to this salad making it substantial enough to serve as a main course for lunch with the girls but still light enough to counteract all the terribleness we did over the holidays. (we can’t be the only ones!) The onion, mint & fennel ratchet up the flavor giving this salad enough punch to stand all on its own. Don’t wait for the warmer weather to bring some tropical flavors to the table- give this salad a try and let it transport you!
Shrimp, Pineapple and Pomegranate Salad
Serves 4 to 6
3 cups seafood or vegetable stock
1 lb. shrimp (16-20 count), peeled deveined and tails removed
1 1/2 cups chopped pineapple
2/3 cup pomegranate seeds
1/2 head of fennel, thinly sliced
3 tablespoons minced mint
1 green onion, thinly sliced
1 lime, juiced
salt and pepper to taste
1. Pour stock into a medium sauce pan and bring to a simmer.
2. Add shrimp and poach until the shrimp has just cooked through, 3 to 5 minutes. Strain and place shrimp in the refrigerator until chilled, 30 minutes to 1 hour.
3. To assemble: Add all ingredients, except lime juice to the bowl and toss together.
4. Squeeze lime juice over the mixture, season with salt and pepper and toss together until fully incorporated. Serve immediately or allow the flavors to merry, in the refrigerator, for 20 minutes before serving.