Citrusy Shrimp Panzanella
with Tomatoes and Fresh Mozzarella- Gluten
- Barley
- Milk
- Crustacean/Crustacé
What’s not to like about a salad that’s equal parts bread and veggies? This shrimp panzanella is bulked up by crunchy romaine lettuce, juicy tomatoes and fresh mozzarella. A lemon-garlic marinade gives these shrimp an extra flavour boost.
Ingredients
1 unit
Demi Baguette
(Contains: Gluten, Barley)
1 unit
Lemon
113 g
Grape Tomatoes
2 clove
Garlic
14 g
Basil
113 g
Fresh Mozzarella
(Contains: Milk)
285 g
Shrimp
(Contains: Crustacean/Crustacé)
1 tsp
Chili Powder
200 g
Romaine Lettuce
Not included in your delivery
unit
Oil*
Cooking Steps
Prep: Wash and dry all produce. Preheat the oven to 350°F. Cut the demi baguette into 1-inch cubes. Halve the tomatoes. Mince or grate the garlic. Thinly slice the basil leaves. Zest, then halve the lemon(s). Cut the mozzarella into ½-inch cubes.
Toast the bread cubes: Toss the bread cubes on a parchment-lined baking sheet with a large drizzle of oil and a pinch of salt and pepper. Bake for about 8 minutes, tossing halfway through cooking, until golden and crispy.
Marinate the shrimp: In a medium bowl, toss together the shrimp, lemon zest, garlic, chili powder, a drizzle of oil and a pinch of salt and pepper.
Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp to the pan and cook, tossing for 3-4 minutes, until opaque.
Toss the salad: In a large bowl, toss together the shrimp, lettuce, tomatoes, mozzarella, bread cubes, a large drizzle of oil and a squeeze of lemon(s), to taste. Season with salt and pepper.
Plate and serve: Serve the citrusy shrimp panzanella divided between plates and sprinkled with basil and dig in!
