Imagine a dish that captures the essence of Italian summer in every single bite - crispy bread, juicy tomatoes, succulent shrimp, and fragrant basil dancing together in a perfect harmony of flavors. This Tomato Panzanella with Shrimp and Basil isn't just a recipe; it's a culinary journey that transforms simple ingredients into an extraordinary meal that will transport you straight to the sun-drenched coastlines of Italy. Get ready to impress your friends and family with this effortlessly elegant dish that looks and tastes like it came straight from a Mediterranean restaurant!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups cubed stale bread
- 2 cups cherry tomatoes, halved
- 1 lb shrimp, peeled and deveined
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the bread: If your bread isn't stale, cube it and let it sit out at room temperature for about 1 hour to dry out slightly. Cut into 1-inch cubes.
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with 2 tablespoons of olive oil, salt, and freshly ground black pepper.
- Prepare the dressing: In a small bowl, whisk together remaining olive oil, red wine vinegar, salt, and pepper to create a vinaigrette.
- Grill or sauté the shrimp: Heat a large skillet or grill pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and just opaque. Remove and set aside.
- Prepare the tomatoes: Halve the cherry tomatoes and place in a large mixing bowl. Let them sit to release their natural juices.
- Combine ingredients: Add the bread cubes to the tomatoes. Pour the prepared vinaigrette over the bread and tomatoes, gently tossing to coat.
- Add shrimp and basil: Gently fold in the cooked shrimp and chopped fresh basil. Let sit for 5 minutes to allow flavors to meld.
- Final seasoning: Taste and adjust salt and pepper as needed. If the mixture seems dry, drizzle with a bit more olive oil.
- Serve: Transfer to a serving platter, garnish with additional fresh basil leaves if desired. Serve at room temperature.
Tips
- Bread Selection: Use day-old rustic bread like ciabatta or sourdough for the best texture. Stale bread absorbs the dressing beautifully without becoming soggy.
- Shrimp Cooking Hack: For perfectly cooked shrimp, remove them from heat when they just turn pink. Overcooking will make them tough and rubbery.
- Maximize Flavor: Let the bread and tomatoes sit in the vinaigrette for at least 5 minutes before adding shrimp. This allows the bread to soak up all the delicious flavors.
- Temperature Matters: Serve this dish at room temperature to allow the flavors to fully develop and meld together.
- Fresh is Best: Use the freshest basil and ripe cherry tomatoes you can find for maximum flavor impact.
- Vinaigrette Variation: Feel free to experiment with different vinegars like balsamic or add a touch of Dijon mustard for extra complexity.
Nutrition Facts
Calories: 339kcal
Carbohydrates: 18g
Protein: 28g
Fat: g
Saturated Fat: g
Cholesterol: 220mg
