Spicy Shrimp & White Bean Panzanella

• 분량: 4
• 활동 시간: 20 minutes
• 총 시간: 20 minutes

재료

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

방향

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.

노트

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

영양 정보

• 1회 제공량: 20.4 ounces
• 칼로리: 708
• 지방 전체: 41.4 g
• 포화 지방: 11.4 g
• 트랜스 지방: 0
• 콜레스테롤: 192 mg
• 나트륨: 1750 mg
• 탄수화물 전체: 48 g
• 식이섬유: 10 g
• 총 당류: 15 g
• 단백질: 35 g