{"id":4575,"date":"2011-07-30T12:00:39","date_gmt":"2011-07-30T17:00:39","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=4575"},"modified":"2011-07-30T12:00:39","modified_gmt":"2011-07-30T17:00:39","slug":"shrimp-and-orange-salad-with-pomegranatepair-with-cabernet-franc-rose","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/07\/30\/shrimp-and-orange-salad-with-pomegranatepair-with-cabernet-franc-rose\/","title":{"rendered":"Shrimp and Orange Salad with Pomegranate\/Pair with Cabernet Franc Ros\u00e9"},"content":{"rendered":"

Below is a recipe from Casa-Dea Estates Winery for Shrimp and Orange Salad with Pomegranate.\u00a0Paul Battilana, winemaker, at Casa Dea Estates Winery suggests pairing this recipe for Shrimp and Orange Salad with the Casa-Dea Estates Winery Cabernet Franc Ros\u00e9. If you have the opportunity be sure to visit Casa-Dea. The ambiance is great!<\/p>\n

Enjoy! Kathy<\/p>\n

Shrimp and Orange Salad with Pomegranate<\/strong><\/p>\n

paired with Cabernet Franc Ros\u00e9<\/strong><\/p>\n

You can use any sweet oranges for this appetizer and if you don\u2019t have fresh mint, add 1 tsp dried mint to the dressing.<\/p>\n

According to Paul, “A ros\u00e9 is not just for summer. Our beautiful dry Cabernet Franc Ros\u00e9 will pair nicely with this appetizer.”<\/p>\n

Ingredients<\/strong><\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 pomegranate<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 c extra-virgin olive oil<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 T balsamic vinegar<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pinch salt<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dash hot pepper sauce<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 oranges<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 c finely sliced sweet onion<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mixed greens<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc c chopped fresh mint<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shrimp<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 thin slices fresh ginger<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 thin slices lemon<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 bay leaves<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 T coriander seeds<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd t salt<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 t black peppercorns<\/p>\n

\u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 12 oz shrimp, peeled and deveined<\/p>\n

Directions<\/strong><\/p>\n

<\/strong><\/p>\n

    \n
  1. Cut pomegranate in half crosswise.\u00a0 Using juicer, squeeze 1\/3 cup juice from half.\u00a0 Whisk juice with oil, vinegar, salt, pepper and hot pepper sauce; chill.<\/li>\n
  2. Remove seeds from remaining pomegranate half; set aside.<\/li>\n
  3. Cut off ends of oranges; cut off peel and white pith.\u00a0 Cut segments out of membranes; chill.<\/li>\n
  4. Rinse onion under cold running water.<\/li>\n
  5. Shrimp:\u00a0 Bring 2 cups water, ginger, lemon, bay leaves, coriander, salt and peppercorns to a boil over medium heat; boil for 5 minutes.<\/li>\n
  6. Strain through a sieve, discarding solids.\u00a0 Return liquid to pan; bring to boil.<\/li>\n
  7. Add shrimp; reduce heat to low.\u00a0 Poach, below simmer, until just cooked through, about 3 minutes.\u00a0 Drain and chill.<\/li>\n
  8. Arrange mixed greens on salad plates; top with orange segments, onion slices and shrimp.\u00a0 Whisk dressing; drizzle over salad.\u00a0 Sprinkle with reserved pomegranate seeds and mint.<\/li>\n<\/ol>\n

    Recipe provided by Paul Battilana, winemaker at Casa Dea Estates Winery<\/a>, Prince Edward County, Canada<\/p>\n