Spicy Shrimp & White Bean Panzanella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Bread, Pepperidge Farm Farmhouse Sourdough, 1 slice 22 oz Shrimp, cooked 1 cup Tomatoes - sm cherry tomatoes 2 medium Cucumber (peeled) .25 cup, chopped Onions, raw 10 jumbo Black Olives 0.5 pepper Serrano Peppers 6 tbsp Extra Virgin Olive Oil 3 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
1. Preheat oven to 425 degrees. Line a large baking pan with parchment paper. Tear bread coarsely into bite sized pieces, place on the lined baking pan; spray with oil Bake for 5 minutes or until golden and crisp.
2. Remove rind from lemon and cut into long thin strips with a zester. Shell and devein shrimp leaving tails intact.
3. Place bread, rind, shrimp, beans, tomatoes, cucumbers, onion, olives, chile papper, basil and half the cheese in a large bowl; toss genrly to combine.
4. Combine oil, vinegarand garlic in a small bowl; season with salt and pepper to taste. Just before serving, spoon dressing over salad; top with remaining cheese.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUNTJEANWILSON.
2. Remove rind from lemon and cut into long thin strips with a zester. Shell and devein shrimp leaving tails intact.
3. Place bread, rind, shrimp, beans, tomatoes, cucumbers, onion, olives, chile papper, basil and half the cheese in a large bowl; toss genrly to combine.
4. Combine oil, vinegarand garlic in a small bowl; season with salt and pepper to taste. Just before serving, spoon dressing over salad; top with remaining cheese.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUNTJEANWILSON.
Nutritional Info Amount Per Serving
- Calories: 495.4
- Total Fat: 25.9 g
- Cholesterol: 303.9 mg
- Sodium: 759.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.9 g
- Protein: 37.8 g
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