Use multicolored tomatoes for a prettier plate.
Yield:
4 servings (serving size: 2 1/2 cups)
Recipe Time
Hands-on:
23 Minutes
Total:
42 Minutes
Nutritional Information
Calories
272
Fat
8.7 g
Satfat
1.2 g
Monofat
5.2 g
Polyfat
1.4 g
Protein
17.9 g
Carbohydrate
30.9 g
Fiber
3.8 g
Cholesterol
86 mg
Iron
3.7 mg
Sodium
557 mg
Calcium
89 mg
Ingredients
4 cups
(3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)
5 cups
ripe tomato wedges (about 4 large)
1/2 teaspoon
kosher salt, divided
1/2 pound
medium shrimp, peeled and deveined
1/4 teaspoon
freshly ground black pepper
2 tablespoons
olive oil
1/4 teaspoon
crushed red pepper
6
garlic cloves, thinly sliced
1 tablespoon
fresh lemon juice
1 1/2 cups
small basil leaves
Preparation
1. Preheat oven to 375°.
2. Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
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; sauté 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.
Note:
July 2011
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