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Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes Recipe

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Recipe courtesy Rachael Ray, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

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  • 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.

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  • 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!

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  • 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.

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  • on March 24, 2011

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    Quick & Amazing! Don't overcook your shrimp and make MORE 'jus'. I even served it over rice once. It will be a staple in my kitchen.

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  • on November 30, 2010

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    This is by far the best shrimp dish my husband and I have ever had. Be sure to line up your ingredients before you start to cook because this recipe takes just a few minutes. I used crusty rolls, toasted, then ladled the shrimp and delicious juices over the bread. I didn't tell my husband that the dish has anchovy paste in it until he ate it. Loved it! Thanks Rachel for all the wonderful and quick recipes you share with us.

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  • on October 15, 2010

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    I have made this several times using shrimp, fish, and mussels. It is very easy to make and even better on the second day. My family loves seafood and garlic so it's the perfect blend. I didn't like it with noodles, it's much better with crusty bread for dunkin. Yummy!

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  • on September 24, 2010

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    I made this dish for a girls' movie night and was it a hit!! The flavors all meld together so nicely and we loved how it tasted light a restaurant style dish with so little effort! Not too salty at all. My friend insisted that I put in a comment on how terrific this recipe is. And the next day, when the juices have settle in, leftovers are finger licking good. Thanks so much Rachel, another winner!!!!

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  • on September 03, 2010

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    This was really good. I did not add any salt until I tasted it and it didn't need any additional salt. It was really delicious and quick. The bread makes it really down home and rustic, comfort food. The salad met with mixed reviews. We'll make this again. Served with a nice pinot grigio. Yum.

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  • on July 17, 2010

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    I made this dish for my husband (a very picky eater and he loved it! I will definitely make this shrimp again.

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  • on June 21, 2010

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    I've made this on several occasions and each time, it's come out great! I love all the flavors and the juice absorbed into the bread is just divine! My absolute favorite RR recipe so far. I use regular anchoivies, couldn't find the paste so if you do that, you won't need nearly as much salt. Try it! It's different, but deliscious!!!

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