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tomato panzanella with shrimp and basil

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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

►
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Saute

Ingredients For tomato panzanella with shrimp and basil

  • 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

  • 1
    Preheat 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.
  • 2
    Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with the remaining 1/4 teaspoon salt and black pepper.
  • 3
    Heat 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.
  • 4
    Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.
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