Coriander Lavash Cracker with Grilled Shrimp, Pomegranite and Caramelized Fennel

Recipe Date: September 22, 2015
Serving Size: 10
Cook Time: 45 Minutes
Difficulty: Medium
Measurements: Imperial (US)

2014 Corner 103 Sauvignon Blanc This wine is bright and expressive with aromas and flavors of guava, ripe citrus and ginger that combine to create a wine with crisp acidity, yet a soft mouth feel


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Set oven to 400 degrees. Sift together the flour, sugar, salt in a mixing bowl of a kitchenaide with a paddle attachment. In another bowl, combine the butter, eggs and milk. Slowly pour the liquid into dry ingredient until a dough is formed. Allow to rest for at least half an hour. Roll out the dough to 1/16 in thick or thinner. Using a ringmold, cut 1.5-2 inch crackers. Lightly brush the top of the dough with water and then sprinkle the ground coriander and maldon salt on top of the cracker. Transfer crackers to a baking sheet and bake for 12-15 minutes or until edges are lightly brown.

Take the shrimp and season with salt and pepper. Grill until marked and cooked thru. Allow to slightly cool and then lightly chop in a food processor. Take the fennel and shallots and over medium-high heat cook until nicely caramelized and cooked through. Take the pomegranate and cut in half. Using a spoon gently tap on the shell side of the pomegranate over a bowl of water. As the seeds pop out they will rise to the top and rind attached will be easily removable. Fold all ingredients together, season with salt and pepper and serve over the cracker.