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20 minute dinner recipes

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Shrimp Panzanella

http://www.eatingwell.com/recipes/shrimp_panzanella.html

From EatingWell:  May/June 2010

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.

6 servings, about 1 3/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Toss the croutons with the shrimp mixture and serve the salad over greens.

Nutrition

Per serving : 291 Calories; 14 g Fat; 2 g Sat; 9 g Mono; 115 mg Cholesterol; 22 g Carbohydrates; 21 g Protein; 5 g Fiber; 498 mg Sodium; 750 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat

Tips & Notes