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Recipe: Shrimp, Brooks Farm Egg Sauce Gribiche, Bacon Brioche, Arugula with Rose of Pinot Noir

Home/Recipe: Shrimp, Brooks Farm Egg Sauce Gribiche, Bacon Brioche, Arugula with Rose of Pinot Noir

Recipe: Shrimp, Brooks Farm Egg Sauce Gribiche, Bacon Brioche, Arugula with Rose of Pinot Noir

Ingredients

  • 1 1/2 lbs. shrimp, peeled, deveined
  • kosher salt
  • 1 fennel bulb, finely diced
  • 1 bunch scallions, minced
  • 3 farm eggs, hard boiled, coarsely chopped
  • 1/2 cup aioli or good quality mayonnaise
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons capers, rinsed, chopped
  • 6 bacon slices, cooked until crisp chopped
  • 12 small brioche rolls, split, toasted if desired
  • arugula, tossed with salt and a little lemon juice and olive oil

Directions

  1. Cook shrimp in salted water. Drain and let cool. Coarsely chop and set aside.
  2. In a bowl, combine all of the remaining ingredients. Slowly fold in the shrimp.
  3. Season with salt to taste. Portion among rolls and top with arugula.

Enjoy with 2016 Brooks Rose

Recipe by Abby McManigle, Executive Chef, Brooks Winery

2017-05-31T10:30:28+00:00