Shrimp Salad Portofino

by Frank Stitt
from Bottega Favorita
(Artisan, 2009)
Serves 4 as an appetizer

This is my tribute to the home of focaccia and this dreamy seaside village. Crunchy panzanella, or bread salad, is heightened with large tender shrimp, briny olives, and just a handful or two of aromatic herbs and tender lettuce leaves. Resist the inclination to toss in a lot of salad greens.—Frank Stitt

convert Ingredients
For the vinaigrette
1/2 shallot, finely minced
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil

For the salad
2 small kirbies or other pickling cucumbers
Kosher salt
16 extra-large shrimp (16 to 20 count) in the shell, preferably wild American shrimp
About 1/4 cup Red Wine–Sherry Vinaigrette
Four 2-by-3-inch rectangles focaccia, (grilled or toasted and torn into bite-sized chunks
12 red cherry tomatoes, halved
6 yellow cherry tomatoes, halved
2 tablespoons capers, rinsed
8 caper berries, rinsed and halved
8 Niçoise or Kalamata olives, pitted
1 small bunch flat-leaf parsley, leaves only
1 tablespoon thinly sliced chives
1 small bunch frisée, torn into bite-sized pieces
A small handful of celery leaves
2 scant tablespoons pine nuts, lightly toasted

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Method
Make the vinaigrette
1. Combine the shallot, sherry vinegar, and a good pinch each of salt and pepper in a small bowl and let macerate for 10 minutes.

2. Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasonings. The vinaigrette will keep for several days in a jar in the refrigerator.

Make the salad
1. Peel the cucumbers, halve, and thinly slice them. Toss with 1 teaspoon salt, put in a bowl, and refrigerate.

2. Bring a large saucepan of salted water to a rolling boil over high heat. Add the (unpeeled) shrimp and cook until they curl and are just cooked through, 4 to 5 minutes. Drain and let cool, then peel and devein.

3. Toss the shrimp with 1 tablespoon of the vinaigrette in a large bowl and let marinate for 5 minutes. Add the focaccia, cherry tomatoes, cucumbers (drained of any liquid), capers, caper berries, and olives to the shrimp, then add 2 tablespoons of the vinaigrette and toss to combine. Set aside for 5 minutes.

4. Toss the parsley, chives, frisée, and celery leaves in a bowl with a little vinaigrette and mound on four serving plates. Top with the panzanella mixture, then artfully arrange 4 shrimp on each plate, tucking them into the mound haphazardly. Finish with a scattering of the pine nuts over all.

To Drink: Vermentino (Bison)

Recipe © 2009 Frank Stitt. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.