Citrusy Shrimp Panzanella
with Tomatoes and Fresh Mozzarella
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Demi-baguette
(Contient: Gluten, Orge)
1 pièce(s)
Citron
113 g
Tomates raisins
2 gousse(s)
Ail
14 g
Basilic
113 g
Mozzarella fraîche
(Contient: Lait)
285 g
Crevettes
(Contient: Crustacean/Crustacé)
1 cc
Assaisonnement au chili
200 g
Laitue romaine, hachée
Pas inclus dans votre livraison
pièce(s)
Huile*
Instructions
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!
