tomato panzanella with shrimp and basil
Love panzanella, and this one has a little extra with the shrimp!
No Image
prep time
20 Min
cook time
30 Min
method
Saute
yield
4 serving(s)
Ingredients
- 4 cups cubed french bread baguette (about 6 ounces)
- 5 cups ripe tomato wedges (about 4 large tomatoes)
- 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 cloves garlic, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 1/2 cups small basil leaves
How To Make tomato panzanella with shrimp and basil
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Step 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.
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Step 2Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with the remaining 1/4 teaspoon salt and black pepper.
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Step 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.
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Step 4Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Salads
Keyword:
#shrimp
Keyword:
#tomatoes
Ingredient:
Seafood
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Method:
Saute
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