- Skill Level: Intermediate
- Serves: 6
- Start to Finish: under 2 hours
- Prep: 40 min.
- Cook: 30 min.
Amount per serving:
Total Calories: 317kcal (16%)
- 1423mg (59%) Sodium
- 34g Carbs
- 11g Fiber
- 8g (12%) Fat
- 2g (8%) Saturated Fat
- 7g Sugars
- 30g Protein
- 184mg (18%) Calcium
- 5mg (25%) Iron
Antioxidant-rich plum tomatoes team up with vitamin-A packed shrimp in this nutritious dish.
- 1 1/2 pounds plum tomatoes, diced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups sourdough bread cubes
- 1(16-ounce) can artichoke hearts, drained and sliced
- 1 7-ounce jar roasted red peppers, drained and thinly sliced
- 1/2 ripe avocado, peeled and diced
- 1 teaspoon olive oil
- 10 slices prosciutto, diced
- 1 pound medium shrimp, peeled and deveined
- 12 cups watercress, cleaned and trimmed
- 1/4 cup fresh tarragon, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- Freshly ground black pepper
1. To make salad, place tomatoes in a medium bowl. Sprinkle with salt and pepper; toss to combine. Let rest for at least 25 minutes to draw out the juices.
2. Preheat oven to 350°F. Scatter bread cubes on a baking sheet and toast until golden (about 10-15 minutes). Place in a large salad bowl. Add artichoke hearts, peppers, and avocado. Gently toss with tomatoes and juices.
3. Heat oil in a small skillet over medium heat. Add prosciutto. Saute for 2 to 3 minutes or until crispy. Transfer to a small bowl and set aside.
4. Place skillet back over medium heat. Add shrimp and saute until just cooked through (about 3-5 minutes). Keep warm. Portion watercress onto 6 dinner plates.
5. Whisk together dressing ingredients. Pour half of dressing over the bread mixture. Gently toss to mix. Spoon panzanella over the watercress. Top with shrimp. Drizzle remaining dressing over salads; sprinkle with prosciutto.