SHRIMP PANZANELLA SALAD
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
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
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
GRILLED SHRIMP PANZANELLA
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
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
GRILLED SHRIMP PANZANELLA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
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.
PANZANELLA
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 275 degrees F.
- Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
- For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
- For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.
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