SHRIMP PANZANELLA

Shrimp Panzanella image

Panzanella, which is a classic Italian bread salad, is a great way to showcase ripe seasonal tomatoes, which can be enjoyed all season long. This version is loaded with crunchy cucumbers, herbs, chickpeas and an assertive dressing. It's truly a perfect accompaniment for quickly seared shrimp.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, roughly chopped
2 Persian cucumbers, thinly sliced
1 15-ounce can chickpeas, drained, rinsed and blotted dry
3 scallions, thinly sliced
4 cups torn stale ciabatta bread (about 1-inch pieces)
2 tablespoons jarred capers in brine, drained
Kosher salt and freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
3/4 cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano)

Steps:

Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.

Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 268 milligrams, Sodium 1022 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 43 grams, Sugar 6 grams