This delightfully easy to make meal is only as good as the fresh herbs, tomatoes and greens which you use to make it. I did not defrost precooked shrimp. Instead, I sauted fresh shrimp and calamari in garlic until just tender, and squeezed a lime over all. I then proceeded adding all ingredients just before serving. You are in for a treat.
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.
3 Reviews for Shrimp Panzanella
I cut the recipe in half and still made a meal for two for two nights. This salad is delightful and refreshing. Perfect for summer! I made with fresh wild shrimp, so easy to prepare. Thank you so much. I will use
this recipe again and again.