Spicy Shrimp & White Bean Panzanella

• porzioni: 4
• tempo di preparazione: 20 minutes
• tempo totale: 20 minutes

Ingredienti

5 ounces whole-grain sourdough bread

Olive oil spray

1 medium lemon

1½ pounds cooked medium shrimp

1 can (15½ ounces) cannellini beans (white kidney beans), drained, rinsed

8 ounces mixed cherry tomatoes, halved

2 English cucumbers, chopped

1 small red onion, sliced thinly

½ cup pitted Sicilian olives, halved

1 Serrano chile, thinly sliced

1 cup loosely packed fresh basil leaves

4 ounces goat cheese, crumbled

¼ cup extra virgin olive oil

⅓ cup red wine vinegar

1 clove garlic, crushed

Istruzioni

Preheat oven to 425°F. Line a large baking sheet with parchment paper.

Tear the bread into bite-sized pieces, arrange on the prepared baking sheet, and lightly spray with olive oil. Bake for 5 minutes, or until golden and crisp.

Zest the lemon peel into thin strips. Prepare the shrimp by removing the shells and veins, leaving the tails intact.

In a large bowl, combine the baked bread, lemon zest, shrimp, beans, tomatoes, cucumbers, onion, olives, Serrano chile, basil, and half of the goat cheese. Gently toss to mix.

In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, and crushed garlic. Season with salt and pepper to taste.

Note

→ If you like, omit the shrimp and add a can of drained, flaked tuna.

Nutrizione

• Dimensione della Porzione: 20.4 ounces
• Calorie: 708
• Grassi Totali: 41.4 g
• Grassi Saturi: 11.4 g
• Grassi Trans: 0
• Colesterolo: 192 mg
• Sodio: 1750 mg
• Carboidrati Totali: 48 g
• Fibra Alimentare: 10 g
• Zuccheri Totali: 15 g
• Proteine: 35 g