Name: Shrimp Panzanella
Prep time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: italian
Ingredients: 1/2 shallot, finely minced; 2 tablespoons sherry vinegar; Kosher salt and freshly ground black pepper; 6 tablespoons extra virgin olive oil; 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

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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.

A glass bowl filled with cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisee

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

Shrimp Panzanella

Quick Glance
25 M
50 M
Serves 4

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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
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
3. Peel the cucumbers, halve, and thinly slice them. Toss with 1 teaspoon salt, put in a bowl, and refrigerate.
4. 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.
5. 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.
6. 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.