The fennel, shrimp (prawns), and pomegranate salad surprised me because it is fresh and delicious, and the pomegranate seeds are so ripe and juicy and slightly acidic, perfectly balancing the basic taste of shrimp and fennel!
It’s a quick recipe because the seafood requires a super-fast cooking time, making it suitable both as a side dish and a little appetizer, a light entrée that’s very pleasant!
I’ve also prepared other appetizing salad recipes with fennel. You can find them at the end of this description…
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FENNEL SHRIMP AND POMEGRANATE SALAD
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2 fennels
- 9 oz frozen shrimps thawed
- 1 pomegranate
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste mint
Tools
- Mandoline
Steps
For this simple side and/or appetizer recipe, first I wash the fennels and remove the tougher parts.
Then I slice the vegetable thinly using a mandoline, if possible, and leave the slices in a bowl full of cold water.
I boil the thawed frozen shrimp for just a few minutes until they change color, then drain them well on paper towels.
I seed the pomegranate, which should be ripe and juicy with a beautiful crimson color. Personally, I tried to dry the juice a bit to avoid staining the salad, and I recommend using single-portion kitchen gloves to avoid staining your fingers and palms!
Now I compose the fennel, shrimp, and pomegranate salad by adding the patted dry fennel slices to a bowl, the boiled shrimp, washed and dried mint leaves, the green tops of fennels, and plenty of pomegranate seeds!
Simple and very tasty, enjoy with this quick winter salad!
Annalisa 
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