Shrimp Panzanella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 268 milligrams
- Sodium
- 1022 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 7 grams
- Protein
- 43 grams
- Sugar
- 6 grams
- Total: 30 min
- Active: 20 min
Ingredients
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, roughly chopped
2 Persian cucumbers, thinly sliced
1 15-ounce can chickpeas, drained, rinsed and blotted dry
3 scallions, thinly sliced
4 cups torn stale ciabatta bread (about 1-inch pieces)
2 tablespoons jarred capers in brine, drained
Kosher salt and freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
3/4 cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano)
Directions
- Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
- Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.