Monday, July 04, 2011

Tomato with Shrimp and Basil

Perfect for hot summer days, this is a light and tasty dish!  If you have tomatoes fresh from your garden, this is a great way to use some up.  Fresh basil is very important for this dish, so don't cut corners with dried.


  • 4 c. (3/4 inch) cubed whole wheat French bread baguette
  • 5 c. ripe tomato wedges (about 4 large)
  • 1/2 tsp kosher salt, divided
  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 tsp freshly ground black pepper
  • 2 TBS olive oil
  • 1/4 tsp crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 TBS fresh lemon juice
  • 1 1/2 c small basil leaves
  1. Preheat oven to 375
  2. Place bread cubes on a baking sheet.  Bake for 20 minutes or until crisp and golden brown, turning cubes once.
  3. Combine tomatoes and 1/4 tsp salt in a large bowl.  Sprinkle shrimp with remaining black pepper and salt.  Heat olive oil, red pepper, and garlic in a large non-stick pan over low heat; cook 5 minutes or until warm and fragrant.  
  4. Increase heat to medium high.  Add shrimp to pan; saute 2 minutes or until shirmp are done, stirring frequently. Stir in lemon juice.  
  5. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat.  Let stand 5 minutes before serving.

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