Chrystal's Recipe Corner
Shrimp And Pomegranate Salad
By Chrystal Baker: The Duo Dishes
Dec 11, 2011 - 8:45:36 PM

BEVERLY HILLS—Fall's bounty provides a plethora of vegetables and fruits, one of them being the rotund pomegranate. It is sharply sweet and tangy thanks to the numerous seeds hidden inside. They may seem like hard to handle creatures, but it's just a guise. Split the fruit in half across the middle and bang the top of the pomegranate with a spoon. The seeds fall right out. Give the fruit a squeeze, and you have a bit of fresh juice as well. Mix the seeds with salty sweet shrimp, crunchy cucumbers and onion and creamy avocado and sour cream. It's the perfect salad.

Shrimp and Pomegranate Salad – Serves 2 (Adapted from Cholula)
3 Persian cucumbers, seeded and diced
1/2 small red onion, diced
1 avocado, diced
1/2 pound large shrimp, peeled, cooked and chopped
1/4 cup sour cream
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Zest and juice of 1 lime
2 tablespoons hot sauce
1/4 cup fresh pomegranate seeds
1 tablespoon fresh cilantro, chopped

1. In a medium bowl, mix the cucumber, onion, avocado and shrimp. Set aside.

2. In a small bowl, whisk the sour cream, sugar, salt, pepper, lime zest and juice and hot sauce.

3. Scrape the sour cream mixture into the bowl with the shrimp and vegetables until well combined. Stir in the pomegranate seeds and cilantro. Serve immediately.