Grilled Panzanella Shrimp Skewers – Skinny Taste


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Grilled Panzanella Shrimp Skewers Topped With Summer Peach, Tomato And Sourdough Bread With Balsamic And Fresh Basil.

Panzanella shrimp skewers
Grilled Panzanella Shrimp Skewers

panzanella is a traditional italian bread saladThe (usually stale) bread cubes add some heft to fresh summer vegetables at the peak of maturity. Here, baking is more of a player in the background as crunchy provides a great counterpoint to sweet grilled fruits and shrimp. More grilled shrimp skewers you’ll love are these grilled shrimp scampi skewers And the Grilled Pesto Shrimp Skewers.

Shrimp skewers with peaches and tomatoes

What bread do you use for panzanella?

My favorite panzanella bread is sourdough, but you can also use baguette or ciabatta. You usually want crispy, creamy bread that’s about a day old so it doesn’t get wet from the produce and vinegar. Since we’re grilling these skewers, baking will be fun and challenging anyway.

You can easily double the bread if you want or leave it out altogether, but honestly, this is my favorite part! Panzanella is a bread salad, after all.

What do you serve with panzanella?

To complete your dinner, serve this grilled panzanella shrimp with these Bags of potato chips with lemon and parsley or this Grilled corn salad with feta cheese. If you want extra vegetables, throw in a few القليل zucchini On the grill while the kabobs are cooking.

Differences:

  • If you are gluten-free, use your favorite gluten-free bread.
  • Replace the sourdough with ciabatta or baguette.
  • Place cherry tomatoes in grape tomatoes, or use larger tomatoes and chop them into smaller pieces.
  • Replace the conditioner with red wine vinegar.
  • If you are a vegetarian, avoid the shrimp and use more peaches and tomatoes.
  • If you want to take food off the skewers and serve it up as a panzanella salad, add some cucumber, mozzarella, and kalamata olives.

Shrimp skewers with peaches and tomatoesGrilled Panzanella Shrimp Skewers

More Skewer Recipes You’ll Love:

Grilled Panzanella Shrimp Skewers

216 callus
28 protein
18 carbohydrates
3 Fats

Preparation time: 20 Accurate

Cooking time: 10 Accurate

total time: 30 Accurate

Grilled Panzanella Shrimp Skewers Topped With Summer Peach, Tomato And Sourdough Bread With Balsamic And Fresh Basil.

  • 32 jumbo peeled shrimpAnd the Total 18 oz
  • ½ Teaspoon kosher salt
  • 2 big peach
  • 1 cup grape tomato
  • 1 thick slice of sourdough bread الخبزAnd the Cut into 3/4-inch (2 ounce) cubes
  • 16 Long wooden or metal skewers
  • cooking spray
  • 1 A handful of fresh basil leaves
  • balsamic or satin vinegarAnd the to apply
  • Dry the shrimp by patting both sides with salt.

  • Cut the peaches into thick wedges (6 to 8 per peaches, depending on size).

  • If you are using large tomatoes, cut them into wedges about the same size.

  • Combine shrimp, peaches, tomatoes, and diced bread on double skewers, alternating to your liking but beginning and ending with each shrimp skewer, for a total of 8 kabobs. Spray a little with cooking oil.

  • Preheat the grill over high heat and oil the grates.

  • Grill the kabobs for 2 to 3 minutes per side, until the shrimp are pink and firm and the bread is slightly charred. Tomatoes may explode.

  • To serve, place kabobs on a plate. Slice or finely chop the basil and sprinkle over everything with a balsamic vinegar drizzle.

If using wooden skewers, soak for 30 minutes before using.

service: 2skewersAnd the Calories: 216CaloriesAnd the Carbohydrates: 18gAnd the protein: 28gAnd the Fat: 3gAnd the Saturated fat: 1gAnd the Cholesterol: 188mgAnd the sodium: 376mgAnd the the basic: 2.5gAnd the sugar: 7g

Blue Smart Dots: 1

Green Smart Points: 2

Purple smart points: 1

Key words: Grilled shrimp, shrimp skewers


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