Tomato Panzanella with Shrimp and Basil from Cooking Light

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  • 4 cup(s) cubed whole-wheat French bread baguette (about 6 ounces)
  • 5 cup(s) ripe tomato wedges (about 4 large)
  • 1/2 teaspoon(s) kosher salt divided
  • 1/2 pound(s) medium shrimp peeled & deveined
  • 1/4 teaspoon(s) freshly ground black pepper
  • 2 tablespoon(s) olive oil
  • 1/4 teaspoon(s) crushed red pepper
  • 6 clove(s) garlic thinly sliced
  • 1 tablespoon(s) fresh lemon juice
  • 1 1/2 cup(s) small basil leaves


  1. 1. Preheat oven to 375 degrees.
  2. 2. Place bread cubes on a jelly-roll pan. Bake at 375 degrees for 20 minutes or until crisp and golden brown, turning cubes once.
  3. 3. Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with remaining 1/4 teaspoon salt and black pepper. Heat olive oil, red pepper, and garlic in a large nonstick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase heat to medium-high. Add shrimp to pan; saute 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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