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Shrimp and Orange Salad with Pomegranate/Pair with Cabernet Franc Rosé

Below is a recipe from Casa-Dea Estates Winery for Shrimp and Orange Salad with Pomegranate. Paul Battilana, winemaker, at Casa Dea Estates Winery suggests pairing this recipe for Shrimp and Orange Salad with the Casa-Dea Estates Winery Cabernet Franc Rosé. If you have the opportunity be sure to visit Casa-Dea. The ambiance is great!

Enjoy! Kathy

Shrimp and Orange Salad with Pomegranate

paired with Cabernet Franc Rosé

You can use any sweet oranges for this appetizer and if you don’t have fresh mint, add 1 tsp dried mint to the dressing.

According to Paul, “A rosé is not just for summer. Our beautiful dry Cabernet Franc Rosé will pair nicely with this appetizer.”


•       1 pomegranate

•       1/3 c extra-virgin olive oil

•       2 T balsamic vinegar

•       Pinch salt

•       Dash hot pepper sauce

•       3 oranges

•       1/3 c finely sliced sweet onion

•       Mixed greens

•       ¼ c chopped fresh mint

•       Shrimp

•       4 thin slices fresh ginger

•       4 thin slices lemon

•       2 bay leaves

•       1 T coriander seeds

•       1 ½ t salt

•       1 t black peppercorns

•       12 oz shrimp, peeled and deveined


  1. Cut pomegranate in half crosswise.  Using juicer, squeeze 1/3 cup juice from half.  Whisk juice with oil, vinegar, salt, pepper and hot pepper sauce; chill.
  2. Remove seeds from remaining pomegranate half; set aside.
  3. Cut off ends of oranges; cut off peel and white pith.  Cut segments out of membranes; chill.
  4. Rinse onion under cold running water.
  5. Shrimp:  Bring 2 cups water, ginger, lemon, bay leaves, coriander, salt and peppercorns to a boil over medium heat; boil for 5 minutes.
  6. Strain through a sieve, discarding solids.  Return liquid to pan; bring to boil.
  7. Add shrimp; reduce heat to low.  Poach, below simmer, until just cooked through, about 3 minutes.  Drain and chill.
  8. Arrange mixed greens on salad plates; top with orange segments, onion slices and shrimp.  Whisk dressing; drizzle over salad.  Sprinkle with reserved pomegranate seeds and mint.

Recipe provided by Paul Battilana, winemaker at Casa Dea Estates Winery, Prince Edward County, Canada

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