Spicy Shrimp & White Bean Panzanella
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spicy Shrimp & White Bean Panzanella calories by ingredient
Introduction
Before the advent of the modern supermarket bread, every cuisine around the world had a recipe for using stale bread - panzanella is Italy's answer to this age-old problem. While starting off as a simple peasant dish born of necessity, panzanella has long been loved for its simplicity that allows the flavors of fresh, good quality ingredients to shine through. Before the advent of the modern supermarket bread, every cuisine around the world had a recipe for using stale bread - panzanella is Italy's answer to this age-old problem. While starting off as a simple peasant dish born of necessity, panzanella has long been loved for its simplicity that allows the flavors of fresh, good quality ingredients to shine through.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
Directions
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.