The Landings & Bay Colony

20

From Sous Chef

Vito Griseta

at Coral Ridge Country Club

Pan Roasted Pesto Shrimp 

and Panzanella Salad

Amount

Measure

Ingredient –Preparation Method

1 

loaf 

ciabatta bread (about 1 lb.)

¼ cup olive 

oil

3 cloves 

garlic, 

minced

1/3 

cup 

parmesan cheese, thinly sliced with a
peeler

6 green 

onions, 

chopped

2 

cups 

cannellini beans, drained and rinsed

1 

(14 oz.) 

can of artichoke hearts (in water), drained
and quartered

1 

cup 

roasted red peppers, (you can roast and peel
your own, or buy them canned or jarred)

1 

pint 

grape tomatoes, halved

¼ 

cup 

sun-dried tomatoes in oil, 
drained and chopped

4 

slices 

prosciutto, diced or torn (optional)

¼ 

cup 

pesto (see recipe below) 
salt and pepper, to taste
Torn basil for garnish

18

jumbo 

shrimp, peeled and de-veined

Walnut Pesto 

Makes about 1 cup of pesto

2

cups

packed basil leaves 

1/3

cup

olive oil

½

cup

walnuts, finely chopped

2

cloves

garlic, chopped

½

cup

grated parmesan cheese
salt and pepper, to taste

Directions:

Preheat oven to 400. Cut the ciabatta bread into cubes, leaving the crust on. In a
large bowl, mix it with the ¼ cup olive oil and minced garlic, until fully covered.

Evenly, lay the bread cubes out on a baking sheet and bake for 15 minutes or until

golden brown and crispy, stirring on occasion. Set aside to cool.

Make the pesto: In a food processor (or a blender) combine all of the ingredients and

blend, streaming in the olive oil, until the consistency is moist, and all the olive oil is

incorporated. In a separate pan, sauté green onions in a teaspoon of olive oil for

about 3 minutes, to make them tender and flavorful. Set aside. Using a knife, cut the

back of the shrimp. Brush the shrimp with oil. Sprinkle with salt and in the same

pan, sauté the shrimp until just cooked through, about 3 minutes per side. Transfer

the shrimp to a plate. 

In a large bowl, mix together the toasted bread cubes, roasted red peppers, sautéed

green onions, tomatoes, artichoke hearts, cannellini beans, sun-dried tomatoes,

prosciutto(if using) and parmesan shavings. Mix in the pesto. Add salt and pepper to

taste and garnish with fresh basil. 

Chef’s Recipe

Divide between 6 salad plates or bowls. 

Arrange the sautéed shrimp around, on top, or on a skewer.