Ingredients

1 loaf semolina or chewy bread, torn into large pieces
1/2 cup extra-virgin olive oil, divided
2 teaspoons anchovy paste
2 pounds large shrimp, peeled and deviened
6 cloves garlic, grated or chopped
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
3 tablespoons capers
1/2 cup dry white wine, eyeball it
1 cup seafood stock, clam juice or chicken stock
1 lemon, juiced

2 tablespoons cold butter
A generous handful fresh flat-leaf parsley, chopped
1/4 cup store-bought olive tapenade
1/4 cup store-bought pesto
6 plum tomatoes, sliced
1 small red onion, thinly sliced

Directions

Preheat oven to 375 degrees
F.

Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.

Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high
heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add
garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes
more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice,
butter and parsley and stir, cooking for another minute.

Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with
shrimp and pan juices. Place a bowl out to collect tails.

Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions.
Serve with shrimp bread bowls.