Tomato Panzanella with Shrimp and Basil
Use multicolored tomatoes for a prettier plate.
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
Nutrition 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
How to Make It
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Preheat oven to 375°.
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Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
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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.
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Quick, easy, delicious