Winter Panzanella with Shrimp and Crispy Prosciutto
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
- 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.
- Preheat oven to 350 degrees 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.
- 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
- 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.
- 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.
Per serving: 317 kcal cal., 8 g fat (2 g sat. fat), 34 g carb., 11 g fiber, 7 g sugar, 30 g pro., 184 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet