Summer Shrimp Panzanella Salad: Mary Martini does shrimp right

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.
San Antonio

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.

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