Shrimp Panzanella

13 ingredients
4 steps

Ingredients

  • 1 1/2 tablespoons fresh thyme
  • 1/4 cup olive oil, divided
  • Cooking spray
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, grated
  • 1 medium English cucumber, thinly sliced (about 2 cups)
  • 1/2 cup thinly vertically sliced red onion
  • 3 medium vine-ripened tomatoes, cut into wedges
  • 12 ounces medium shrimp, peeled and deveined
  • 3 cups baby arugula
  • 1 cup torn basil leaves

Directions

  1. 1
    Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400°; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).
  2. 2
    Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400° for 15 minutes, stirring occasionally. Cool 5 minutes.
  3. 3
    Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.
  4. 4
    Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.

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