Panzanella with shrimp

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 20 G., saturated fats 3 G., proteins 43 G., carbohydrates 41 G., fiber 7 G., cholesterol 268 mg, sodium 1022 mg, sugar 6 G.

The classic Italian bread salad, panzanella, is a great way to enjoy ripe summer tomatoes in all their glory. This version is enhanced with crisp cucumbers, herbs, chickpeas, and a vibrant dressing. Panzanella is also perfectly paired with sautéed shrimp. This transforms panzanella from a light appetizer into a full-fledged lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
450 g ripe tomatoes, cut into pieces
2 cucumbers, thinly sliced
1 can (425g) canned chickpeas, rinsed and drained
3 green onions, thinly sliced
4 cups stale ciabatta, torn into 2 cm pieces
2 tbsp capers, drained
600 g of large shrimp, peeled, deveined and shelled
3/4 cup coarsely chopped fresh herbs (such as parsley, dill, oregano)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, chickpeas, cucumbers, tomatoes, wine vinegar, Dijon mustard, capers, ciabatta bread, dill, parsley, oregano

Cooking the dish according to the recipe:

Combine the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil until the dressing is smooth. Add the tomatoes, cucumbers, chickpeas, green onions, ciabatta, capers, 3/4 teaspoon salt, and a few grinds of black pepper and mix well. Set aside for about 10 minutes for the bread to absorb the dressing.
In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over high heat. Season the shrimp with salt and pepper, add them to the skillet, and cook, turning once, until golden brown and crispy, 1-2 minutes per side.

Add almost all the greens to the salad, reserving 2 tablespoons for sprinkling, and toss. Divide among plates. Top with shrimp and sprinkle with the remaining greens.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick lunches / Simple shrimp recipes / Summer dishes / Salads / Salads with fish / Salads with bread / Food Network - recipes / Italian cuisine