Tomato Panzanella with Shrimp and Basil

Tomato Panzanella With Shrimp And Basil Recipe

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Lynette !


Love panzanella, and this one has a little extra with the shrimp!


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20 Min
30 Min


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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

How to Make Tomato Panzanella with Shrimp and Basil


  • 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.

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About Tomato Panzanella with Shrimp and Basil

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Italian
Dietary Needs: Diabetic, Low Fat, Dairy Free
Hashtags: #shrimp, #tomatoes

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