GRILLED SHRIMP PANZANELLA
This Grilled Shrimp Panzanella is summer in a bowl-and it'll get you out of your salad rut for good.
Categories weeknight meals dinner fish seafood
Time 25m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275˚. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Let cool.
- Preheat a grill to medium high. Whisk 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
- Whisk the vinegar and remaining ½ cup olive oil in another large bowl. Add the tomatoes and onion and season with ½ teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
- Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss.
GRILLED SHRIMP PANZANELLA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F.
- Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
- Preheat a grill to medium-high.
- Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
- Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
- Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.
BLUEBERRY CORNBREAD PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the cornbread croutons: Preheat the oven to 325 degrees F.
- Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
- Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
- For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
- Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
- For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
- Preheat the oven to 450 degrees F.
- Stir together the cornmeal, flour, baking powder and salt in a bowl.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
ROASTED VEGETABLE PANZANELLA
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
- Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
- Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
- In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
- Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
SOUTHERN PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the cornbread croutons: Preheat the oven to 350 degrees F.
- Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
- For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
- For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
- Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
- Preheat the oven to 450 degrees F.
- Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
- Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
- Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
PANZANELLA
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 275 degrees F.
- Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
- For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
- For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.
People also searched
More about "panzanella salad pioneer woman food"
'THE PIONEER WOMAN': REE DRUMMOND'S SOUTHERN PANZANELLA …
From cheatsheet.com
Occupation Staff Writer-CelebrityAuthor Wendy Michaels
ROASTED CAULIFLOWER PANZANELLA SALAD RECIPE - MASHED
From mashed.com
PANZANELLA SALAD RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL PANZANELLA SALAD RECIPE – STRAIGHT FROM ITALY
From mominitaly.com
PANZANELLA (ITALIAN BREAD SALAD) - COOKING WITH …
From cookingwithmammac.com
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
From themediterraneandish.com
PANZANELLA SALAD RECIPE • SALT & LAVENDER
From saltandlavender.com
10 BEST PIONEER WOMAN SALAD RECIPES - REE DRUMMOND'S BEST …
From thepioneerwoman.com
SUMMER PANZANELLA - LIDIA
From lidiasitaly.com
'THE PIONEER WOMAN': REE DRUMMOND'S PANZANELLA SALAD IS …
From cheatsheet.com
AUTHENTIC PANZANELLA RECIPE FROM TUSCANY (TOMATO AND BREAD …
From eatingarounditaly.com
PANZANELLA SALAD RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
PANZANELLA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST PANZANELLA RECIPE - HOW TO MAKE PANZANELLA - THE PIONEER …
From thepioneerwoman.blog
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love