Tomato Panzanella with Shrimp and Basil |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|