Shrimp Panzanella
Panzanella, a traditional Italian salad, originates from the Tuscany region and is known for its rustic charm and vibrant flavors.
This dish traditionally features ripe tomatoes, day-old bread, and a simple dressing of olive oil and vinegar, bringing together the fresh, sun-kissed produce of summer.
However, with a delicious twist, we can elevate this classic dish into a remarkable meal by adding succulent shrimp.
Shrimp Panzanella is a refreshing salad that combines the sweetness of grilled shrimp with juicy tomatoes, crunchy cucumbers, and flavorful croutons made from crusty bread.
The addition of fresh herbs and a zesty vinaigrette enhances the dish, making it a perfect option for lunch, dinner, or even a light appetizer.
Whether served on a hot summer day or as a part of a festive gathering, Shrimp Panzanella is sure to impress your guests and tantalize your taste buds.
Ingredients
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
For the Salad:
- 4 cups ripe tomatoes, chopped (variety of colors and sizes for visual appeal)
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced (any color)
- 1 cup fresh basil leaves, torn
- 4 cups day-old crusty bread, cut into cubes (ciabatta or baguette works well)
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper to taste
How to Make Shrimp Panzanella
Prepare the Shrimp:
In a bowl, combine the shrimp, olive oil, minced garlic, paprika, salt, pepper, and lemon juice. Toss until the shrimp are evenly coated in the marinade.
Preheat a grill or grill pan over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the heat and set aside.
Make the Vinaigrette:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. Taste and adjust seasoning if necessary.
Prepare the Bread:
Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet in a single layer and drizzle with a bit of olive oil. Toss to coat.
Bake for about 10-15 minutes, or until the bread is golden brown and crispy. Remove from the oven and let it cool slightly.
Assemble the Salad:
In a large salad bowl, combine the chopped tomatoes, diced cucumber, sliced red onion, and bell pepper.
Add the torn basil leaves and the toasted bread cubes.
Pour the vinaigrette over the salad and toss gently to combine.
Add the Shrimp:
Finally, add the grilled shrimp on top of the salad. Toss gently again to ensure everything is evenly distributed, or you can serve the shrimp on top for a beautiful presentation.
Serve:
Allow the salad to sit for about 10-15 minutes before serving to let the flavors meld. Serve at room temperature or slightly chilled, garnished with additional fresh basil if desired.
Chef’s Note:
Shrimp Panzanella is a versatile dish, and you can adapt it to your preferences by incorporating seasonal vegetables or herbs. For instance, adding avocado for creaminess or using different types of bread can give the salad a unique twist.
For a vegan option, you can omit the shrimp and substitute the bread for a protein-rich alternative, such as chickpeas or grilled tofu. Additionally, to enhance the flavor of the shrimp, consider marinating them for a longer period or using a mix of spices that suit your palate.
This dish is best enjoyed fresh, but you can prepare the individual components ahead of time and assemble them just before serving. This way, the bread remains crispy, and the vegetables retain their freshness.
Nutritional Information (per serving, based on 4 servings):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 28g
- Fiber: 3g
- Sugars: 4g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 190mg
- Sodium: 420mg
- Vitamin A: 20% of Daily Value (DV)
- Vitamin C: 35% of DV
- Calcium: 6% of DV
- Iron: 10% of DV
Shrimp Panzanella is not only a feast for the senses but also a healthy option, packed with protein from the shrimp and a variety of vitamins and minerals from the fresh vegetables. The addition of whole grain bread provides fiber, making this salad a balanced choice for any meal.
In conclusion, Shrimp Panzanella is a colorful and flavorful dish that highlights the best of summer produce while providing a delicious and satisfying meal.
With its combination of grilled shrimp, fresh vegetables, and crispy bread, this salad is perfect for warm weather dining, entertaining, or simply enjoying a healthy and vibrant dish any time of the year. Enjoy the fresh and lively flavors of this delightful Shrimp Panzanella, and savor every bite!
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