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Recipes
Citrus Herb Shrimp with Panzanella Salad
This deliciously easy panzanella salad pairs perfectly with our Citrus Herb Shrimp for a quick and satisfying meal.
View our Citrus Herb Shrimp.
Instructions:
- Halve the cherry tomatoes, large dice the red onion and sweet pepper, and chop the parsley
- Rip the sourdough bread into medium-sized pieces and place in the oven at 350°F until toasted
- Mix the bread pieces with the cherry tomatoes, onion, pepper, parsley, oil, and vinegar, and set aside for at least one hour
- Sauté the Citrus Herb Shrimp for 8 minutes or until it reaches and internal temperature of 145°F
- Serve the Citrus Herb Shrimp over the panzanella salad
Ingredients:
- 1 Bag Pescanova Citrus Herb Shrimp
- 4 cups of sourdough bread, medium-sized pieces, 1 day old bread preferred
- 1 red onion, large dice
- 1 cup cherry tomatoes, halved
- 3 tbsp parsley, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup sweet pepper, large dice
