Spicy-Sweet Shrimp Panzanella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick aluminum foil
1 lime, for zest/juice
2 T. brown sugar
1 T. chipotle pepper sauce
8.8 oz. pkg. Deli garlic (or regular) naan flatbread
2 T. water
10 oz. Caesar salad kit
1 T. unsalted butter
12 oz. medium peeled/deveined shrimp, tails removed, or precooked shrimp, thawed and drained and dried off (do not cook precooked shrimp as directed, just lightly toss in the pan with sauce)
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Directions: |
Directions:Preheat oven to 400°F. Line baking sheet with foil. Zest lime (1 tsp.) and juice (1 T).
Whisk brown sugar and pepper sauce in small bowl. Brush flatbread with water on both sides, then place on baking sheet; bake for 2-3 minutes until warm and soft. Wrap in foil to keep warm.
Whisk lime zest and juice and salad dressing (from salad kit) all together in salad bowl; chop lettuce (from kit) thinly and add to bowl (do not toss). Crush croutons (from kit).
Preheat large, nonstick saute pan on medium-high 2-3 minutes. Add butter and shrimp to pan; cook 4-5 minutes until shrimp are pink and opaque. Stir in brown sugar mixture; toss to coat, then remove from heat.
Cut flatbread into bite-size squares and add to salad bowl; toss to coat. Place salad on serving platter; top with shrimp and crushed croutons. Serves 4. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: This came from Publix, from an Apron’s demonstration I sampled while working in the Deli. I adjusted it slightly to work for me and my family. It’s a huge hit with my grown kids, they often asked me to make it when they visit and now all have the recipe to enjoy it at home, too.
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