Caprese Shrimp Salad

Name: Caprese Shrimp Salad
Total time: 105
Yield: 4
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

Recipe by Roberta from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

4 servings

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12 cherry tomatoes, halved and seeded
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1 teaspoon white sugar
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1 pinch oregano
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1 celery stalk, chopped
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1 carrot, chopped
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1 onion, chopped
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1 teaspoon peppercorns

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salt and ground black pepper to taste
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8 large shrimp, peeled and deveined
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0.5 (8 ounce) ball fresh buffalo mozzarella
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1 slice stale bread
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1.5 tablespoons extra-virgin olive oil, divided, or to taste
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2 tablespoons sliced black olives
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8 fresh basil leaves, or to taste

Instructions

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
Bake in the preheated oven until completely wilted, about 1 hour.
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.
Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
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.
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.