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Caprese Shrimp Salad
Caprese Shrimp Salad
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Elegant Italian seafood caprese salad with succulent shrimp, juicy tomatoes, and fragrant basil, a festive tradition on Christmas Eve in Italy.
Ingredients:
  • 12 cherry tomatoes, halved and seeded
  • 1 teaspoon white sugar
  • 1 pinch oregano
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 teaspoon peppercorns
  • salt and ground black pepper to taste
  • 8 large shrimp, peeled and deveined
  • 0.5 (8 ounce) ball fresh buffalo mozzarella
  • 1 slice stale bread
  • 1.5 tablespoons extra-virgin olive oil, divided, or to taste
  • 2 tablespoons sliced black olives
  • 8 fresh basil leaves, or to taste
Instructions:
  • Preheat the oven to a toasty 200 degrees F (95 degrees C), and elegantly line a baking sheet with parchment paper.
  • Arrange cherry tomatoes, cut side up, on the baking sheet. Sprinkle them with a touch of sugar and fragrant oregano.
  • Roast in the oven until the greens are thoroughly wilted, approximately 60 minutes.
  • In a saucepan, bring together celery, carrot, onion, peppercorns, and salt. Fill halfway with water, cover, and bring to a boil for 10 minutes. Poach shrimp for 5 minutes. Drain, peel, and chop.
  • Cube the buffalo mozzarella and allow it to drain in a colander to remove any excess water.
  • 1. Add bread to the food processor and pulse until breadcrumbs form. 2. Heat 1 teaspoon of olive oil in a pan over medium heat, then sauté breadcrumbs until crispy and golden, approximately 3 minutes.
  • Combine buffalo mozzarella cubes and cooked shrimp in a large bowl. Mix in chopped black olives and season with olive oil, salt, and pepper. Transfer to a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Finish with a drizzle of olive oil and garnish with basil leaves.

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