Shrimp Panzanella

For this salad, cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisée are tossed in a spiky vinaigrette. Bottom line: a classy or bread salad.

Adapted from Frank Stitt | Bottega Favorita | Artisan, 2009

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

☞ Table of Contents

1

Shrimp Panzanella

For this salad, cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisée are tossed in a spiky vinaigrette. Bottom line: a classy or bread salad.

Prep 25 mins

Cook 25 mins

Total 50 mins

Salad

Italian

4 servings

241 kcal

4.50 / 2 votes

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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

Directions

 

Make the vinaigrette

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

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

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Show Nutrition

Serving: 1portionCalories: 241kcal (12%)Carbohydrates: 6g (2%)Protein: 2g (4%)Fat: 23g (35%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 278mg (12%)Potassium: 330mg (9%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 413IU (8%)Vitamin C: 18mg (22%)Calcium: 30mg (3%)Iron: 1mg (6%)

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Originally published July 17, 2009