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Summer Lunch Shrimp Bruschetta with Fennel Salad

Name: Shrimp Bruschetta with Fennel & Dill Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 14 oz Large Raw Shrimp (deveined); 2 Garlic Cloves (thinly sliced); large handful of Parsley (roughly chopped); 2 Lemons; 4 slices of Ciabatta or Sourdough; 1 Fennel Bulb (thinly sliced); 1 small handful of Fresh Dill (finely chopped); Mixed leaves; Salt; Olive oil; Butter

Next time you search for a great lunch recipe, this seafood twist on Italian Brushetta is our new summertime go-to. The refreshing acidity of our Mirabeau Pure beautifully complements the lightly buttered lemon and parsley shrimp which are the star of this dish. Enjoy the Fennel and Dill Salad as a side dish, and make some extra for tomorrow’s lunch too. Please follow this link for the original Maison Mirabeau post and video.

Shrimp Bruschetta with Fennel & Dill Salad

Maison Mirabeau Wine

Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.

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Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Lunch Dish

Cuisine French

Servings people

Ingredients

14 oz Large Raw Shrimp deveined
2 Garlic Cloves thinly sliced
large handful of Parsley roughly chopped
2 Lemons
4 slices of Ciabatta or Sourdough
1 Fennel Bulb thinly sliced
1 small handful of Fresh Dill finely chopped
Mixed leaves
Salt
Olive oil
Butter

Instructions

Start by preparing your salad, as once the shrimp are cooked, you’ll want to get them out and eat them fairly sharpish! Combine the fennel, dill and mixed leaves in a bowl. Drizzle with olive oil, lemon juice and finish with a nice pinch of salt. Toss well and set aside.
Next, bring a pan to medium / high heat and drizzle with olive oil. Add the shrimp, and just as they start to colour, add the garlic and a couple of knobs of butter. Keep tossing the pan until all the shrimp are nice and pink, then remove from the heat, add the juice of a whole lemon and the parsley.
Toast the bread and start plating up using the fennel as a base or side salad.
Served with a chilled glass of Mirabeau Pure. Enjoy!

Keyword Fennel, Lunch Dish, Salads, Seafood Recipes, Shrimp

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Tags:Lunch,Salads,Seafood Recipes,Shrimp

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Summer Lunch Shrimp Bruschetta with Fennel Salad