Sartén De Panzanella Con Camarones Picantes

Name: Spicy Shrimp Panzanella Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1-pound large shrimp, 20/30 peeled and deveined; 1-pint cherry tomatoes, halved; 2 ears of corn, kernels removed (or 1½ cups frozen corn); 3 cups torn sourdough bread, ideally a day old; 3 cloves garlic, thinly sliced; 1½ tablespoons Calabrian chili paste; 2 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; Handful of fresh basil leaves, torn; ½ ball fresh burrata (optional, for serving); 1 tablespoon Italian crushed hot chili peppers packed in oil; 4 tablespoons extra virgin olive oil; 1 small clove garlic, smashed (optional); ½ anchovy fillet (optional); ½ teaspoon red wine vinegar or lemon juice; Commercial Clad 8.5” Skillet; Commercial Clad 12.5” TITUM Skillet

Spicy Shrimp Panzanella Skillet

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Imagine the sizzle of juicy, succulent shrimp, the sweetness of burst cherry tomatoes, smoky corn straight off the cob, and the spicy kick of Calabrian chili oil all mingling with golden, crispy sourdough chunks. This isn't just your average dish; it's a flavor-packed, one-skillet wonder that brings the essence of summer to your table.

It's perfect for summer dinners and is as delightful to eat as it is easy to make.

Ingredients

For the Panzanella:

1-pound large shrimp, 20/30 peeled and deveined
1-pint cherry tomatoes, halved
2 ears of corn, kernels removed (or 1½ cups frozen corn)
3 cups torn sourdough bread, ideally a day old
3 cloves garlic, thinly sliced
1½ tablespoons Calabrian chili paste
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
Handful of fresh basil leaves, torn
½ ball fresh burrata (optional, for serving)

For the Calabrian Chili Oil:

1 tablespoon Italian crushed hot chili peppers packed in oil
4 tablespoons extra virgin olive oil
1 small clove garlic, smashed (optional)
½ anchovy fillet (optional)
½ teaspoon red wine vinegar or lemon juice

Directions

Prep the Bread

Tear the sourdough into rustic chunks. If the bread is very fresh, spread the pieces on a sheet pan and toast in a 350°F (175°C) oven for about 10 minutes until slightly dried. This helps the bread absorb the salad's juices without becoming soggy.

Make the Calabrian Chili Oil

Warm the oil gently in a small 8” skillet (low heat, don’t let it smoke). Add garlic and anchovy (if using) and cook just until fragrant, breaking down the anchovy with a wooden spoon (about 1 minute).
Stir in the crushed chili peppers and heat for 1 minute. Remove from the heat and stir in the vinegar or lemon juice. Let it sit for 5–10 minutes to infuse.
Strain and set aside. This will be drizzled over the shrimp skillet just before serving.

Sear the Shrimp

Season the shrimp lightly with salt and pepper. In a large 12.5-inch nonstick skillet over medium-high heat, add 1 tablespoon of olive oil.
Add the shrimp and cook for 1–2 minutes per side until pink and just opaque. Remove and set aside.

Sauté the Aromatics & Vegetables

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced garlic to the skillet. Sauté until just fragrant, about 30 seconds.
Stir in the Calabrian chili paste, then add the cherry tomatoes and corn. Cook for 5–6 minutes, stirring occasionally, until the tomatoes burst and the corn is tender.

Assemble the Panzanella

Add torn sourdough directly to the skillet and toss to coat in the spicy tomato juices. Allow the bread to sit for 1–2 minutes to absorb the flavors, then gently stir again, letting some edges toast while keeping the interior chewy.

Combine and Serve

Return the cooked shrimp to the skillet, nestling them into the mixture, and warm through for about 1 minute. Remove from heat. Drizzle with the prepared Calabrian chili oil.
Tear fresh basil leaves over the top and add dollops of burrata if using. Serve warm directly from the skillet.