Shrimp Panzanella Recipes

SHRIMP PANZANELLA SALAD

Shrimp Panzanella Salad image

These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup cubed French bread (3/4 inch)
1 teaspoon olive oil
1/8 teaspoon garlic salt
1 teaspoon butter
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
3 cups fresh baby spinach
1/2 medium ripe avocado, peeled and cubed
1 medium tomato, chopped
2 tablespoons Italian salad dressing
1 tablespoon grated Parmesan cheese

Steps:

In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan., In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat., In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.

Nutrition Facts : Calories 306 calories, Fat 16g fat (3g saturated fat), Cholesterol 145mg cholesterol, Sodium 567mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED SHRIMP PANZANELLA

Grilled Shrimp Panzanella image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup red wine vinegar
2 pounds tomatoes (red and/or yellow), cut into 1-inch chunks
1 small red onion, thinly sliced
3/4 cup pitted Kalamata olives, thinly sliced
2 tablespoons drained capers, chopped
1/2 cup fresh basil, chopped

Steps:

Preheat the oven to 275 degrees F.
Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
Preheat a grill to medium-high.
Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.

MEDITERRANEAN SAUTEED SHRIMP & FENNEL

Mediterranean Sauteed Shrimp & Fennel image

Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy--with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.

Provided by EatingWell Test Kitchen

Categories Healthy Shrimp Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
1 15-ounce can diced tomatoes, preferably fire-roasted
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons capers, rinsed
¼ teaspoon freshly ground pepper
¼ cup crumbled feta cheese

Steps:

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.8 g, Cholesterol 167.2 mg, Fat 6.4 g, Fiber 3.6 g, Protein 22.9 g, SaturatedFat 2.1 g, Sodium 400.7 mg, Sugar 4.8 g

GRILLED SHRIMP PANZANELLA

Grilled Shrimp Panzanella image

I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 21 servings (3/4 cup each).

Number Of Ingredients 9

Ingredients

1-1/2 cups Italian salad dressing, divided
1 pound uncooked jumbo shrimp, peeled and deveined
1 loaf (14 ounces) ciabatta bread, halved lengthwise
8 cups torn mixed salad greens
3 plum tomatoes, quartered
1 cup (4 ounces) crumbled feta cheese
1 medium red onion, chopped
1/2 cup chopped ripe olives
4 garlic cloves, minced

Steps:

Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside., Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.

Nutrition Facts : Calories 129 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 346mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

CHEF JOHN'S PANZANELLA

Chef John's Panzanella image

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

Provided by Chef John

Categories Salad

Time 1h

Yield 2

Number Of Ingredients 10

Ingredients

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Steps:

Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g

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