Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette
Photo by Mark Ferri


  • 3 large ripe tomatoes, cut into chunks
  • 7 Tbs. extra-virgin olive oil
  • 2 tsp. fresh thyme leaves
  • 4 tsp. finely chopped garlic
  • ½ tsp. Spanish or Hungarian sweet paprika
  • 1 cup loosely packed basil leaves, cut in a chiffonade
  • 1 Tbs. fresh lemon juice
  • + 4 more ingredients
    • 2 Tbs. aged sherry vinegar (or red-wine vinegar)
    • 1-½ lb. large shrimp in the shell or about 42 frozen, cleaned large shrimp, thawed
    • About 5 thick slices day-old country-style bread, cut into ¾-inch cubes (about 7 cups)
    • Kosher salt and freshly ground black pepper

Heat the oven to 350°F. If using shrimp in the shell, peel and devein them. If using cleaned, thawed shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden...

View full recipe at Fine Cooking


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