Grilled Panzanella With Shrimp Recipe

Name: Grilled Panzanella With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 cherry tomatoes (mix of red and yellow); 12 large shrimp (26 to 30 per lb.), peeled and deveined; 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain; 7 tablespoons extra-virgin olive oil, divided; 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel); 1/4 small red onion, cut into slivers; 1/4 cup torn fresh mint leaves; 1/4 cup torn fresh basil leaves; 1 tablespoon drained brined capers; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 2 tablespoons red wine vinegar; 1 ounce ricotta salata or manchego cheese

Servings: persons

30 cherry tomatoes (mix of red and yellow)
12 large shrimp (26 to 30 per lb.), peeled and deveined
4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
7 tablespoons extra-virgin olive oil, divided
2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
1/4 small red onion, cut into slivers
1/4 cup torn fresh mint leaves
1/4 cup torn fresh basil leaves
1 tablespoon drained brined capers
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar
1 ounce ricotta salata or manchego cheese

1
Heat a grill to high (450u00b0 to 550u00b0). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.
2
Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.
3
In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.
4
Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.
5
Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.
6
Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 cherry tomatoes (mix of red and yellow), 12 large shrimp (26 to 30 per lb.), peeled and deveined, 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain, 7 tablespoons extra-virgin olive oil, divided, and more.

Yes, Grilled Panzanella With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Panzanella With Shrimp

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