Tuesday, May 28, 2013

Grilled Shrimp Panzanella and only 400 calories


Grilled Shrimp Panzanella

Ingredients
1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined
3/4 cup  olive oil
1/2 cup  white balsamic vinegar or balsamic vinegar
3  tablespoons  lemon juice
2   cloves garlic, minced
3/4 teaspoon  salt
3/4 teaspoon  freshly ground black pepper
2  large red and/or yellow sweet peppers, halved and seeded
2  medium zucchini, halved lengthwise
1  1 pound loaf ciabatta bread, cut into 1-inch-thick slices
4   roma tomatoes, halved
1/2 cup  coarsely chopped fresh basil (optional)
1/2 cup  coarsely chopped fresh parsley (optional)
1/2 cup  Kalamata olives, pitted and halved (optional)

   

Directions
1. Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper.

Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving

the remaining mixture.

2. For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover

and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set

aside on a large baking sheet.

3. Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until

crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large

baking sheet.

4. Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2

minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.

5. Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch

pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to

combine.

6. Serve salad immediately or chill for up to 2 hours.

From the Test Kitchen*Tip: •Soak wooden skewers in water for at least 30 minutes before using.

Nutrition Facts (Grilled Shrimp Panzanella) Servings Per Recipe 10,
 cal. (kcal) 331,
 Fat, total (g) 18,
 chol. (mg) 88,
 sat. fat (g) 3,
 carb. (g) 29,
 Monosaturated fat (g) 12,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 2,
 sugar (g) 6,
 pro. (g) 14,
 vit. A (IU) 1409,
 vit. C (mg) 62,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 2,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 44,
 Cobalamin (Vit. B12) (µg) 1,
 sodium (mg) 761,
 Potassium (mg) 347,
 calcium (mg) 71,
 iron (mg) 2,
 Mark as Free Exchange () 0,
 Percent Daily Values are based on a 2,000 calorie diet

No comments:

Post a Comment