Tomato Panzanella with Shrimp and Basil
Love panzanella, and this one has a little extra with the shrimp!
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- 4 c
- cubed french bread baguette (about 6 ounces)
- 5 c
- ripe tomato wedges (about 4 large tomatoes)
- 1/2 tsp
- kosher salt, divided
- 1/2 lb
- medium shrimp, peeled and deveined
- 1/4 tsp
- freshly ground black pepper
- 2 Tbsp
- olive oil
- 1/4 tsp
- crushed red pepper
- 6 clove
- garlic, thinly sliced
- 1 Tbsp
- fresh lemon juice
- 1 1/2 c
- small basil leaves
1Preheat oven to 375°. Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
2Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with the remaining 1/4 teaspoon salt and black pepper.
3Heat olive oil, red pepper, and garlic in a large non-stick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase the heat to medium-high. Add shrimp to the pan; saute 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice.
4Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.