Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use multicolored tomatoes for a prettier plate.

Mark Bittman
Recipe by Cooking Light July 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
23 mins
total:
42 mins
Yield:
4 servings (serving size: 2 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

272 calories; fat 8.7g; saturated fat 1.2g; mono fat 5.2g; poly fat 1.4g; protein 17.9g; carbohydrates 30.9g; fiber 3.8g; cholesterol 86mg; iron 3.7mg; sodium 557mg; calcium 89mg.
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