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Tomato Panzanella with Shrimp and Basil

Photo: John Autry; Styling: Cindy Barr
Hands-on time 23 mins
Total time 42 mins
Yield 4 servings (serving size: 2 1/2 cups)
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

  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.