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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.

Step 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.

Ratings & Reviews

Quick, easy, delicious

bjane1
November 22, 2016
Too late in the season for garden tomatoes but I bet that would've turned this dish into a 5 star.  I think next time I might toss in some cucumber and/or avocado.  Feta sprinkled in would be great too.  We had this as a main dish, but it could make a nice side with smaller shrimp.

bjane1's Review

daneanp
September 29, 2011
Very tasty and easy! This is a great way to use all those garden tomatoes and fresh basil. Perfect for a hot summer evening.

gtg599y's Review

mikematt
August 23, 2011
Love this recipe - I doubled the shrimp and had this as a delicious & healthy dinner. I only added the bread to the serving I ate that night so that I could bring leftovers the next day and add the bread right when I plan to eat it. This will be on my regular summer recipe rotation.

eem338787's Review

gtg599y
July 13, 2011
Simply outstanding. I used white wine vinegar instead of lemon juice, and topped with grated parm. I split a full recipe between two people for a light dinner. Fresh summer flavor's at their best.

mikematt's Review

freshpepper
July 13, 2011
I made this as stated in the recipe twice now. The first time I cut the bread too large. With the smaller bread it was much better. I took it to a gathering and it was overwhelmingly received. I will make this again. I first made it for a main dish then for a salad. Both went well. I plan to use this at a special dinner event I host as a salad. I am going to line the plate with the tomatoes and add the shrimp and bread mixture in the center, topped with more basil. Everyone felt the presentation would be great as well as the taste. Easy and quick...will be made again and again, especially summer evenings.

freshpepper's Review

eem338787
June 22, 2011
I agree, this is AMAZING! Be sure to follow the directions for slowly heating the garlic, pepper, and olive oil, and once you increase the heat to add the shrimp, stir constantly to keep the garlic from burning. The result -- delicious roasted garlic flavor along with the refreshing basil and tomatos. So good, can't wait to make this one again!

JennifersUnique's Review

JennifersUnique
June 21, 2011
This was AMAZING. I made it just as it said and it was perfect. Be careful though, there is no ability for leftovers because the bread would be soggy. I shredded a tiny bit of fresh block cheese on it. Great for a hot summer night.