Recipe Summary test

serves 6 (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.

  • Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.

  • Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

Nutrition Facts

498 calories; calories from fat 28%; fat 15.7g; saturated fat 2.3g; mono fat 7.6g; poly fat 4.6g; protein 33g; carbohydrates 59g; fiber 8g; cholesterol 172mg; iron 7mg; sodium 767mg; calcium 125mg.