Lunchtime MealsMaison Mirabeau WinesProvencal RecipesSaladTaste

Summer Lunch Shrimp Bruschetta with Fennel Salad

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 and Dill Salad

Shrimp Bruschetta with Fennel & Dill Salad

blankMaison Mirabeau Wine
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Lunch Dish
Cuisine French
Servings 2 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
Tried this recipe?Let us know how it was!

More Seafood Salads

Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Blood Orange Lobster Salad
Salade Niçoise
My version of this meal-sized salad from Nice for the purists and the rest of us.
Check out this recipe
Make Perfect Salade Niçoise
Grilled Octopus Salad - Salade Composée aux Poulpes Grillés
This recipe is great for a large, lunch salad or you can serve smaller portions as a starter for dinner.
Check out this recipe
Summer Salad Grilled Octopus Recipe
Prawn, Avocado and Mango Salad with Mango and Basil Salsa
This diverse and colourful salad is a taste exploration worth trying. With a presentation that looks chef prepared, but it was all you! The prawns and avocado dance in the center among basil, onions and fresh greens with sweet and tangy mango salsa.
Check out this recipe
Prawn Avocado Mango Salad @Masdaugustine

Please share this with friends and family.

Previous post

Lavender in Provence, from Farmers to Artisans to Recipes

Next post

8 Châteaux Castles of Provence to Visit

Maison Mirabeau Wine

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.

No Comment

Leave a reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.