Shrimp & Heirloom Tomato Panzanella

Grilled shrimp & heirloom tomato panzanella, arugula & shaved fennel salad, garlic puree

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450 cal

20 min

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Recipe Ingredients

  • (a) marinated shrimp, marinated zucchini
  • (b) marinated baguette slices
  • (c) heirloom tomatoes
  • (d) fennel
  • (e) arugula
  • (f) balsamic vinaigrette
  • (g) garlic puree

Equipment Needed

  • grill or skillet
  • plate
  • scissors
  • mixing bowl
  • spoon & tongs
  • cutting board
  • extra sharp knife
  • microwave

Recipe Directions

  1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. If you are using a grill, preheat on high.
  2. Use scissors to cut open the bag of shrimp (a) and place on a plate. Season with a pinch of salt & pepper.
  3. If you are using a grill, bring the shrimp, bread (b), mixing bowl and tongs to the grill. Grill the shrimp on high for 90 seconds, then flip over using tongs and grill for another 90 seconds. If the shrimp are pink, they are done. If they are not pink, grill for another 60-90 seconds. When the shrimp are cooked to your liking, add them to the mixing bowl. Place the bread on the grill and press down firmly on each piece. Cook for 90 seconds on each side or until the bread has dark grill marks. Add the bread to the mixing bowl. Turn the grill off and return to the kitchen.
  4. If you are using the stovetop, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the bread (b) in the pan and cook for 2 minutes, then flip over using tongs and cook the other side for 1 minute. Remove the bread from the pan and place in a mixing bowl. Now place the shrimp in the pan. Saute for 1 minute on each side. If the shrimp are pink, they are done. If they are not pink, cook for another 60-90 seconds. When the shrimp are cooked, add to the mixing bowl.
  5. Remove the bread from the bowl and cut into quarters. Return the pieces of bread to the bowl.
  6. Cut the tomatoes (c). Start by trimming about 1/8 inch off the top / stem side. Then split the tomato in half, and cut each piece in half again to make four quarters. Cut each tomato quarter into 3 or 4 pieces. Add the tomato chunks to the bowl. Repeat the process with all of the tomatoes. Use the knife to scrape the tomato juices into the bowl.
  7. Drain the fennel (d). Add to the bowl. Then add the arugula (e) and 3/4 of the balsamic vinaigrette (f). Season lightly with a pinch of salt and pepper and toss well to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
  8. Crack the lid on the garlic puree (f) and microwave for 30-60 seconds. Spoon the warm puree evenly on your serving plates. Use the back of the spoon to spread the puree in a large circle. Spoon the shrimp & tomato salad on top of the puree. Drizzle with any remaining balsamic vinaigrette.
Madison & Rayne Did You Know?

Beverage Pairing


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