Caprese Shrimp Salad recipe
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Ingredients
- 12 cherry tomatoes, halved and seeded 1 teaspoon white sugar 1 pinch oregano 1 celery stalk, chopped 1 carrot, chopped 1 onion, chopped 1 teaspoon peppercorns salt and ground black pepper to taste 8 large shrimp, peeled and deveined ½ (8 ounce) ball fresh buffalo mozzarella 1 slice stale bread 1 ½ tablespoons extra-virgin olive oil, divided, or to taste 2 tablespoons sliced black olives 8 fresh basil leaves, or to taste
Nutrition Info
- 207.3 caloriescarbohydrate: 14.8 gcholesterol: 86.1 mgfat: 9.7 gfiber: 3.6 gprotein: 16.2 gsaturatedFat: 4.6 gservingSize: -sodium: 268.4 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Caprese Shrimp Salad
Directions
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Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Place cherry tomatoes on the prepared baking sheet, cut side up, sprinkle with sugar and oregano.
Bake in the preheated oven until completely wilted, about 1 hour.
Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
Cut buffalo mozzarella into cubes, place in a colander or sieve to drain off excess water.
Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.