Description
Ina Garten’s roasted shrimp panzanella brings Mediterranean magic to your table with crisp bread cubes and succulent shrimp. Rustic Italian flavors dance through this simple yet elegant dish, promising a delightful meal that you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (16 to 20-count) shrimp, peeled and deveined
- 1 pint red cherry or grape tomatoes, halved through the stem
- 1 hothouse cucumber, unpeeled, seeds removed, and ¾-inch diced
- 1 yellow Holland bell pepper, cored, seeded, and ¾-inch diced
- 1 red Holland bell pepper, cored, seeded, and ¾-inch diced
- ½ medium red onion, thinly sliced in half-rounds
- ½ pound feta or ricotta salata, ¾-inch diced
- 3 ounces baby arugula
Bread and Seasoning:
- 4 cups (1-inch) diced bread from a country loaf, crusts removed
- 1 cup good olive oil, divided
- Kosher salt and freshly ground black pepper
Additional Flavoring Ingredients:
- ¼ cup plus 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon Dijon mustard
- ¼ cup capers in brine, drained
Instructions
- Prepare the oven by heating it to 400°F (200°C), ensuring an even temperature for roasting ingredients.
- Transform bread cubes into crispy croutons by spreading them on a sheet pan, generously coating with olive oil, and seasoning with salt and black pepper. Bake for 10 minutes, stirring midway, until golden and crunchy. Remove and set aside in a separate bowl.
- Dry the shrimp thoroughly, then arrange on the same sheet pan. Toss with olive oil, salt, and black pepper. Roast for 7 minutes until shrimp turn pink and become firm to the touch.
- Craft the vinaigrette by whisking together red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper in a measuring cup. Gradually incorporate the remaining olive oil while continuously whisking to create a smooth, emulsified dressing.
- Combine cucumber, bell peppers, tomatoes, red onion, and capers in a large mixing bowl. Add the roasted croutons and shrimp, then drizzle with enough vinaigrette to lightly coat the ingredients.
- Gently fold in arugula and crumbled feta or ricotta salata cheese. Add the remaining vinaigrette and of red wine vinegar, tossing delicately to preserve the salad’s texture. Adjust seasoning with additional salt if desired, and serve at room temperature for optimal flavor.
Notes
- Crisp bread cubes guarantee a satisfying texture that won’t get soggy when dressed.
- Pat shrimp completely dry to achieve perfect golden-brown roasting without steaming.
- Flip croutons midway through baking ensures uniform golden color and maximum crunchiness.
- Gently fold arugula at the last moment preserves its vibrant green color and delicate structure.
- Final seasoning taste test allows you to fine-tune flavors for a restaurant-quality result.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 566 kcal
- Sugar: 6.37g
- Sodium: 475.33mg
- Fat: 46.02g
- Saturated Fat: 10.58g
- Carbohydrates: 20.52g
- Fiber: 2.33g
- Protein: 17.58g
- Cholesterol: 109.67mg