Photo: Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes Recipe
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.
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By billd2
Fort Lauderdale, FL
on January 09, 2013
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This is a great way to prepare one of my favorites, which is just shrimp, garlic, chopped fresh tomatoes, olives, and topped with feta. Shredding the bread and serving the shrimp and sauce over the toasted bread is way better than over pasta or just serving the bread on the side. I'll omit the crushed red pepper next time as it isn't really necessary.
By gina3723_8162019
Los Angeles, CA
on June 07, 2011
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My favorite recipe, and one I love to use if entertaining, as it is so easy to just cook and chat or whatever. I use clam juice and more than the recommended amount of wine, red pepper flakes and butter. :- It is the one meal I make that husband gets super excited for! I have used all kinds of shrimp, I usually just get whatever is on special, and it is always great. If the shrimpare very small, I cook the garlic, e before adding the shrimp so they don't overcook. Enjoy!
By actodesco_12419255
Franklin, 73
on April 02, 2011
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This was really great. We have made this many times. The last time was probably the best. I used 1 pound bag of raw, frozen shrimp. I took the shells, legs and tails off, put them in a pint of water and boiled them for about 1/2 hour to make the stock. I used this plus a little canned chicken stock. Pretty much made the shrimp like the recipe. I would, in the future, run the garlic through a garlic press. I think I would add some chopped green onions (tops included. I adjust the red pepper flakes to my own taste, which apparently is less heat that Rachael's. The tomatoes goes extremely well with the shrimp. Since I only had green olive tapenade on hand and couldn't find any in the stores, I only used the pesto, but added a little white wine vinegar to the pesto, because I tend to like salads on the acid side, a bit. Definitely a keeper.
Read all 62 reviews