Thursday, June 21, 2018

Friday Food: Shrimp Panzanella

If you're a seafood lover (especially shrimp) this is a great episode for you.  Yes it has a salad but for anyone like me (JL) you could probably use more greens in your life.  And with that, I can always move up the amount of shrimp I add to the mix.  Enjoy!


  • 1 portion pizza dough 
  • 1 1/2 tbsp fresh thyme
  • 1/4 cup olive oil, divided
  • Cooking spray
  • 2 tbsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 garlic clove, grated
  • 1 medium English cucumber, thinly sliced (about 2 cups)
  • 1/2 cup thinly vertically sliced red onion
  • 3 medium vine-ripened tomatoes, cut into wedges
  • 12 oz. medium shrimp, peeled and deveined
  • 3 cups baby arugula
  • 1 cup torn basil leaves

The Game Plan: 

  1. Place wrapped dough in microwave.  Microwave at 30% power for 45 seconds.  Unwrap dough; pat into a disk.  Sprinkle with thyme; knead 1 minute to incorporate.  Let rest 10 minutes.  Pat dough into a 7 inch circle on a parchment-lined baking sheet.  Brush with 1 1/2 tsp oil.  Place pan in oven.  Turn oven to 400degF; take 20 minutes (as oven preheats).  Remove form oven; cook (leave oven on).
  2. Cut great into 3/4 inch cubes; arrange on baking sheet, and coat with cooking spray.  bake at 400degF for 15 minutes, stirring occasionally.  Cool 5 minutes.
  3. Combine 3 tbsp oil, vinegar, salt, pepper, and garlic in a bowl.  Add cucumber, onion, and tomatoes; toss.  Let stand 10 minutes.
  4. Heat remaining 1 1/2 tsp oil in a medium skillet over medium-high heat.  Add shrimp; cook 3 minutes.  Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.

Resource: My Recipes

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