This simple and delicious salad is an Italian classic. Panzanella is a popular salad that hails from Tuscany. Chief ingredients are chunks of soaked stale bread and tomatoes.
Look for shrimp that is clearly labelled – is it farmed or wild, and the country of origin. When buying frozen shrimp, check out the list of ingredients. There should be only one – shrimp. No preservatives, chemicals or salt.
Another tip is to look out for I.Q.F. on the label. I.Q.F. stands for “individually quick frozen”, which means you’ll save yourself the messiness and vexatiousness of trying to prize pounds of frozen bulk blocks of shrimp apart.
Grilled shrimp panzanella salad
YIELD: Serves 4
PREP: COOK: TOTAL TIME:
What You Need:
4 tablespoons olive oil, plus more for the grill2 pounds tomatoes, cut into wedges2 medium red onions, thinly sliced2 garlic cloves, minced8 oz stale bread, slices1 ½ pounds peeled and deveined shrimps (raw)2 tablespoons lemon juice2 cups fresh basil leaveskosher salt and black pepper
What to Do:
- Rub the shrimp with a little olive oil and 1 tbsp of lemon juice. Preheat a grill to medium-high heat (350° to 400°). Place shrimp in the hot grill the and cook for 2 minutes per side.
- Brush the bread slices with a little olive oil and grill for 1 minute on each side or until toasted. Cut toasted bread into bite-sized pieces.
- Toss the onions and garlic with 1 tbsp of lemon juice in a large bowl. Add in the chopped tomato, bread cubes, basil and olive oil and gently combine.Season with salt and pepper to taste.
- Divide the salad between serving plates and top with shrimps. Serve immediately.
Grilled shrimp panzanella salad was last modified: August 13th, 2015 by