Neil Perrys Italian Bread Salad With Lemon Pepper Shrimp Recipes

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SHRIMP PANZANELLA



Shrimp Panzanella image

Panzanella, which is a classic Italian bread salad, is a great way to showcase ripe seasonal tomatoes, which can be enjoyed all season long. This version is loaded with crunchy cucumbers, herbs, chickpeas and an assertive dressing. It's truly a perfect accompaniment for quickly seared shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, roughly chopped
2 Persian cucumbers, thinly sliced
1 15-ounce can chickpeas, drained, rinsed and blotted dry
3 scallions, thinly sliced
4 cups torn stale ciabatta bread (about 1-inch pieces)
2 tablespoons jarred capers in brine, drained
Kosher salt and freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
3/4 cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano)

Steps:

  • Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
  • Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.

Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 268 milligrams, Sodium 1022 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 43 grams, Sugar 6 grams

FATTOUSH SALAD BY NEIL PERRY (LEBANESE)



Fattoush Salad by Neil Perry (Lebanese) image

Entered for ZWT, from Australian chef Neil Perry, "Fresh and Fast". This version of the Lebanese dish uses mint, Italian parsley and cilantro (fresh coriander) instead of romaine or other lettuces. Sumac comes in berry or ground form; the berries last longer. Sumac has a sour, tart (lemony) and salty taste; (it is an important ingredient in Za'atar seasoning mixture). There is no good substitute for sumac; it is available through mail-order or at Middle Eastern grocers.

Provided by KateL

Categories     Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 15

1 piece fresh pita bread
1 tablespoon olive oil
5 cherry tomatoes, sliced
1 Spanish onion, roughly chopped
1 teaspoon sumac
1 lebanese cucumber, roughly chopped
sea salt, to taste
fresh ground black pepper, to taste
3/4 bunch mint, picked from stems
1/3 bunch flat leaf parsley, picked from stems
1/3 bunch fresh coriander or 1/3 bunch fresh cilantro, picked from stems
1 garlic clove
1 lemon, juiced
100 ml extra virgin olive oil (3.5 oz.)
fresh ground black pepper, to taste

Steps:

  • Heat a little olive oil in a pan and fry the pita bread until crispy.
  • Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
  • In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
  • Add the dressing to the salad and serve straight away.

Nutrition Facts : Calories 297.1, Fat 25.4, SaturatedFat 3.5, Sodium 90.6, Carbohydrate 16.7, Fiber 2.2, Sugar 3.6, Protein 2.9

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