Tomato Panzanella with Shrimp and Basil

Tomato Panzanella with Shrimp and Basil Recipe
Photo: John Autry; Styling: Cindy Barr
Use multicolored tomatoes for a prettier plate.

Yield:

4 servings (serving size: 2 1/2 cups)

Recipe from

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:

Mark Bittman,

July 2011
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