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Shrimp Panzanella

  • 6servings
  • 45minutes
  • 291calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) extra-virgin olive oil , divided

  2. 1 clove(s) garlic , peeled and halved

  3. 4 cup(s) 1/2-inch crusty multigrain bread cubes , preferably day-old

  4. 1 pound(s) coarsely chopped peeled cooked shrimp (see Note)

  5. 4 large ripe but firm tomatoes , coarsely chopped

  6. 2 large green, red and/or yellow bell peppers , diced

  7. 3/4 cup(s) chopped fresh parsley

  8. 1/4 cup(s) chopped fresh chives

  9. 1/4 cup(s) sliced pitted Kalamata olives , plus

  10. 1/4 cup olive brine

  11. 3 tablespoon(s) red-wine vinegar

  12. 1 1/2 teaspoon(s) chopped fresh thyme or 3/4 teaspoon dried

  13. Freshly ground pepper to taste

  14. 4 cup(s) mixed salad greens

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.

  3. Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme, and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.

  4. Toss the croutons with the shrimp mixture and serve the salad over greens.

  5. Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (62% dv), Folate (25% dv), Iron (22% dv), Potassium (21% dv), Magnesium (20% dv).

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