Caprese Shrimp Salad

This Italian seafood caprese salad with shrimp, tomatoes, and basil is perfect for special occasions. In Italy it is served for Christmas eve.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 207 Calories

Ingredients

• 1 teaspoon white sugar
• 1 onion, chopped
• salt and ground black pepper to taste
• 1 carrot, chopped
• 2 tablespoons sliced black olives
• 1 teaspoon peppercorns
• 1 celery stalk, chopped
• 8 large shrimp, peeled and deveined
• 1 pinch oregano
• 12 cherry tomatoes, halved and seeded
• 1 slice stale bread
• 8 fresh basil leaves, or to taste
• 0.5 (8 ounce) ball fresh buffalo mozzarella
• 1.5 tablespoons extra-virgin olive oil, divided, or to taste

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

Step 2

Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.

Step 3

Bake in the preheated oven until completely wilted, about 1 hour.

Step 4

Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.

Step 5

Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.

Step 6

Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.

Step 7

Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.