Summer Shrimp Panzanella Salad: Mary Martini does shrimp right
Central Market really knows how to make food festive. Today Mary Martini is here with them to show us how to make a delicious Shrimp Panzanella Salad with Gomeade Croutons dish.
For more information see below:
4821 Broadway St.
Summer Shrimp Panzanella Salad
4 thick slices good rustic bread, cubed
3 tablespoons olive oil
16 large shrimp, in their shells
¼ cup dressing
6 strips bacon, cooked crisp & crumbled
2 small cucumbers, halved & thinly sliced
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
¼ cup kalamata olives, pitted
1 tablespoon capers, rinsed well & drained
1 ear fresh corn, shucked, grilled & removed from cob
1 avocado, peeled, seeded & chopped
2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
Heat the olive oil in a sauté pan. Add the bread cubes and toss until just golden brown in spots.
In a pot of salted boiling water, add the shrimp and cook until they curl and are cooked through, about 5 minutes. Drain, cool and peel and devein the shrimp. Toss with ¼ cup of the dressing and let marinate for 5 minutes.
Add the cucumber, tomatoes, olives, capers, corn, avocado, herbs, croutons and toss with more dressing if necessary. Garnish with bacon.
1 tablespoon shallots, minced
1 tablespoon parsley
2 tablespoons Dijon mustard
2 tablespoon sherry, red wine or other vinegar
½ cup olive oil
salt & pepper to taste
Combine the shallots, parsley, Dijon and vinegar. Drizzle in the olive oil. Season to taste with salt & pepper.