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The following content is intended for readers who are 21 or older.
The perfect summer-time appetizer. Shrimp bruschetta is an easy, yet elegant dish that can be served while entertaining and pairs perfectly with a delicious fruity, crisp white wine.
Today I’m taking you beyond the regular wine and cheese pairing. Tender, sweet shrimp cooked in butter, fresh lemon zest, fresh basil and Pinot Grigio, served on top of crispy grilled bread. Is your mouth watering yet? I just made my own mouth water because I know how good they are and so could you.
I am fortunate live in a beach community and seafood is always on my mind and menu, which inspires me when creating dishes. Last weekend we had family in town and the summer weather is so perfect, we spent our evening before going to dinner having some cold wine and appetizers. Before I share with you this easy recipe, let me tell a little something about the wine we enjoyed.
Estancia pinot grigio is delicate and herbal with medium tartness that is hand crafted with great purpose is a perfect pairing for shellfish. My husband and I travel to Central Coast California many times a year because of their wine and it is also where we were married. We have many favorite wines from the area and Estancia happens to be one.
Estancia (Spanish for estate) emphasize their conviction on delivering the best possible wine and build on the concept of over delivering on quality for the price. Founded on the concept of “terroir”, which is the set of all environmental factors that affect soil and climate in which grapes are grown and that give a wine its unique flavor and aroma.
In keeping with the Italian theme of the wine and the inspiration of the ocean, both where I live and where the wine is from, shrimp bruschetta was the perfect dish to serve on this summer evening. This is a delightfully easy appetizer to prepare because the topping can be made in advance. All you have to do is toast the bread right before serving and is ready in about 10 minutes.
Here’s a handy step-by-step photo tutorial:
Wherever your travels take you this summer, take some time to enjoy good food, good wine and good company. I’ve shared how I like to entertain, tell what fun things you’ve been up to this summer?
I have created a video tutorial so you can see the recipe being made. Just press play!
- 1 French baguette cut into 8 slices
- 2 tablespoons olive oil
- 2 garlic cloves peeled
- 1 pound shrimp peeled 16, deveined and tails removed
- Zest of 1 whole lemon
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 2 tablespoons Estancia Pinot Grigio
- 2 teaspoon fresh basil chopped
- Zest of 1/2 lemon for garnish
Preheat grill pan. If you don't have a grill pan or grill, you can also broil the bread.
Brush each of the bread slices with olive oil, on both side. When the pan is hot, grill on both side until they are browned with grill marks, about 1 to 2 minutes per side.
Remove bread slices from the grill and rub the toasted sides with garlic and set aside.
To a bowl add the shrimp, lemon zest, juice, salt and pepper, mix well.
To a large saute pan, add the butter over medium heat until melted.
When the butter is melted add the shrimp and cook until the shrimp for 2 minutes per side.
Add the wine and basil, mix well.
When the wine has evaporated, turn off the heat.
Top the toasted bread slices with the shrimp and garnish with lemon zest.