Rock Shrimp with Vanilla and Persimmon Fennel Slaw
Pair with La Crema Chardonnay

This quick and easy recipe is a perfect compliment to our La Crema Chardonnay. The buttery shrimp, vanilla, sweet persimmons and citrus all echo the flavors in the wine. The fennel adds complexity and texture to the dish.

Serves 8 people

Ingredients:
2 lb fresh rock shrimp
4 Tb clarified butter
2 each shallots, minced fine
1 each vanilla bean, cut lengthwise and seeds scraped
6 each ripe fuju persimmons, peeled and diced
2 each lemons, zest and juice
¼ cup canola oil
4 each large heads of fennel, shaved very thin
to taste kosher salt
½ bunch fennel fronds

Preparation:

1. Into a very hot sauté pan add clarified butter, then rock shrimp. Season with kosher salt. Sauté very quickly until shrimp are just done. Remove shrimp from pan and let cool.
2. In a blender combine 2 persimmons, seeds from vanilla bean, lemon juice and canola oil. Blend until smooth and transfer to a large bowl.
3. Add shallots, lemon zest, diced persimmons, fennel and shrimp. Season with kosher salt and toss gently to coat evenly.
4. Divide salad between 8 plates, garnish with fennel fronds and serve immediately.