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MailTribune.com
  • Panzanella With Shrimp

    ready in: 25 minutes
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  • 1 pound garden-fresh tomatoes, cored and roughly chopped into large pieces
    1 English cucumber, chopped into 1/2-inch pieces
    1/2 cup sweet onion, peeled and chopped into 1/2-inch pieces
    2 tablespoons extra-virgin olive oil
    1 tablespoon red-wine vinegar
    3/4 teaspoon kosher salt, divided
    1/2 day-old baguette, cubed into bite-sized pieces (or 6 ounces of another rustic bread)
    1 pound medium shrimp, peeled and deveined
    Vegetable oil, as needed
    If using wooden skewers for grilling, soak them in cold water for 30 minutes before using.
    In a large bowl, mix the tomatoes, cucumber and onion. Pour the olive oil and vinegar over them. Stir to combine; season with 1/2 teaspoon of the salt. Stir in the bread cubes. Set aside while grilling the shrimp. Stir occasionally so bread can absorb liquid that seeps from vegetables.
    Thread shrimp onto skewers; season with remaining salt. (Brush shrimp with a little of the vegetable oil to prevent sticking, if desired.) Grill over medium heat, turning once, until just cooked through, for 4 minutes. Remove shrimp from skewers and toss with panzanella salad.
    Makes 4 servings.
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