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Shrimp Panzanella

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings, about 1 3/4 cups each
This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked. Sometimes the best-tasting precooked shrimp is sold frozen. Soak in cold water for 10 minutes to defrost. Recipe by Nancy Baggett for EatingWell.

Make Ahead Tip: Store croutons (Step 2) airtight at room temperature for up to 1 week. Cover and refrigerate the shrimp mixture (Step 3) for up to 1 day.
RECIPE INGREDIENTS
4 tablespoons  extra-virgin olive oil, divided
1 clove  garlic, peeled and halved
4 cups  1/2-inch crusty multigrain bread cubes, preferably day-old
1 pound  coarsely chopped peeled cooked shrimp (see Note)
4   large ripe but firm tomatoes, coarsely chopped
2   large green, red and/or yellow bell peppers, diced
3/4 cup  chopped fresh parsley
1/4 cup  chopped fresh chives
1/4 cup  sliced pitted Kalamata olives, plus 1/4 cup olive brine
3 tablespoons  red-wine vinegar
1 1/2 teaspoons  chopped fresh thyme or 3/4 teaspoon dried
Freshly ground pepper to taste
4 cups  mixed salad greens

Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Shrimp Panzanella Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F.


Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.


Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.


Toss the croutons with the shrimp mixture and serve the salad over greens.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   6 servings, about 1 3/4 cups each
Calories: 291
Fat. Total: 14g
Protein: 21g
Carbohydrates, Total: 22g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 115mg
Sodium: 498mg
% Cal. from Fat: 43%
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