Food Network
Home> Recipes> Seafood>
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes Recipe

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Recipe courtesy Rachael Ray, 2007

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 62

Showing 31-40 of 62

Sort by:

Newest

  • on September 11, 2008

    Flag

    I'm not sure how people are reading a 10 minute cook time on the shrimp though. Recipe states a total of 4-5 min. from beginning to end. I think they may be confusing shrimp cook time with bread cook time. As with others who wrote in, I too thought it was great served over pasta.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2008

    Flag

    We absolutely loved this recipe. I was preparing it for 2 so used 1 lb of shrimp. I used a bit more than 1/4 cup EVOO for cooking but did not feel the drizzle of it at the end was necesary so did not use more. I did use more like 3/4 cup of wine, and clam juice. I read the reviews first, and since one said the lemon juice made it too sour and another said it was bitter (which I think might have been do to overheating of the lemon juice I decided to add the zest of 1 lemon when I added the wine and served lemon wedges on the side. Also there is no way the shrimp can actually cook for that long and be edible so I added to oil and anchovy paste and cooked for about 2 minutes, then removed and returned after adding the butter and parsley cooking for another minute. I also used a couple extra cloves of garlic, yes even with half the shrimp, and it was mighty tasty! Also, I must say, as much as I love RR, this is one you can actually do in 30 minutes!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2008

    Flag

    I made this using low sodium chicken broth. I thickened the broth a little with a roux and served it on anglehair pasta. It was the best!! The shrimp were perfectly cooked and the flavor was excellent. I don't use a lot of salt and I did not find it salty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 28, 2008

    Flag

    Very easy to prepare (even for a relative beginner like me and the flavor was out of this world. I'll be making this one again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2008

    Flag

    This is a wonderful and simple recipe. My family loved it. The best surprise was the sauce! Get lots of bread because sopping is essential

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 24, 2008

    Flag

    This was such a success!! I can't believe how wonderful it was. I used frozen shrimp and it still turned out fabulous. The only thing I changed was I added extra wine to contribute to more dunking juices.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2008

    Flag

    This dish was quick and easy to make. Served Tapenade/Pesto on side. Everyone loved it. I made it a second time and served it over pasta w/ pieces of chunky torn bread which I toasted in the oven and a side salad, again it was a huge success.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2008

    Flag

    Delicious! I added the shrimp right at the end. I used the clam juice and added about 1/4 cup of chicken stock so there would be extra sauce. It was so yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2008

    Flag

    I made this using 1 lb. of shrimp only but used the same ingredient amounts for the broth (we wanted lots of broth to sop up. I also made the broth first and then added the shrimp in later and then 1 T. of butter and the parsley. My husband and I could not get enough of this dish. Absolutely mouth watering. I haven't made the salad yet but will try the next time I made the shrimp bowls - which will be very soon. Thanks, Rachel.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 13, 2008

    Flag

    A little too much liquid and cooking time is too long so shrimp over cook adn turn out rubbery. Second time, I cooked shrimp with wine and sauce until a little under done, removed them and cooked the sauce down by about half, added the butter, parsley and returned the shrimp which thickened the sauce and made the flavors more concentrated. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.