A vibrant seafood twist on the classic Caprese, featuring sweet caramelized tomatoes, succulent poached shrimp, creamy buffalo mozzarella, and a delightful crunch of toasted breadcrumbs. Perfect as an elegant appetizer or a light, flavorful meal.

Follow The Directions

01

Step

Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano. (2 minutes)

03

Step

Bake in the preheated oven until completely wilted and slightly jammy, about 1 hour. (60 minutes)

04

Step

Meanwhile, combine celery, carrot, onion, peppercorns, and a pinch of salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. (12 minutes)

05

Step

Add shrimp and poach until pink and cooked through, about 5 minutes. Drain immediately and rinse with cold water to stop the cooking process. Chop shrimp into bite-sized pieces. (7 minutes)

06

Step

Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water. Gently pat dry with paper towels. (3 minutes)

07

Step

Place bread in the bowl of a food processor and pulse to make breadcrumbs. (2 minutes)

08

Step

Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook, stirring frequently, until crispy and golden brown, about 3 minutes. Season lightly with salt. (5 minutes)

09

Step

In a large bowl, gently mix the buffalo mozzarella cubes with cooked shrimp and sliced black olives. Season to taste with olive oil, salt, and pepper. (3 minutes)

10

Step

Arrange on a serving plate or individual plates and top with caramelized tomatoes and toasted breadcrumbs. Drizzle generously with more olive oil and garnish with fresh basil leaves. Serve immediately.