Tomato Panzanella with Shrimp and Basil

By nanarose

Mark Bittman, Cooking Light

JULY 2011

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.