Tomato Panzanella with Shrimp and Basil

Photo: John Autry; Styling: Cindy Barr

Use multicolored tomatoes for a prettier plate.

Yield: 4 servings (serving size: 2 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 8.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.9g
  • Carbohydrate: 30.9g
  • Fiber: 3.8g
  • Cholesterol: 86mg
  • Iron: 3.7mg
  • Sodium: 557mg
  • Calcium: 89mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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