Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals
Episode: Seaside Bistro
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- Recipe categories: Shellfish, Shrimp,
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- ratings & reviews(62)
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Total Reviews: 62
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By Noelle Sebastian
Longwood, FL
on August 12, 2008
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I had very high hopes for this dish as I like all the ingredients in it. I read the reviews before I started and added the shrimp later so that they wouldn't become rubbery. The shrimp came out perfectly cooked, but that was no thanks to RR's recipe because I didn't cook it for the 10 minutes recommended. Otherwise, the dish wasn't very flavorful and had a sort of bitter taste to it. I didn't burn the garlic or the anchovy paste while cooking... It just wasn't to my liking. Overall this recipe isn't anything special, and that's unfortunate. :( No matter, I'm still a big fan and will continue making RR dishes!
By katebrandon_1800246
Birmingham, AL
on August 11, 2008
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The flavors were clean and defined. The cooking time for the shrimp is too long for medium to large shrimp. I made the broth, then cooked the shrimp in the broth for just 3 minutes or so.
Also, I used Yuengling beer instead of white wine, and it was AWESOME. Just be aware that the bread really sops up the broth; my fiance only liked it just OK b/c he's not wild about soggy bread. I loved it though!
By ddukleth_10601532
Houston, TX
on June 23, 2008
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A seafood lovers delight. Lots of flavor. Highly recommended
By minneapoliscooks
minneapolis, MN
on June 02, 2008
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This is easy and very tasty. I was glad that I read the reviews first because it was smart to put the shrimp in later. I also added some fire-roasted canned tomatoes, and that was good as well. It's even better the next day if you have any left!
By Peaceful Chick
Midwest
on May 29, 2008
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I absolutely loved this recipe. It was easy, tasty, and rustically charming. I would use for friends or just all by myself!
By ddalexander1_10...
New York, NY
on May 26, 2008
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Couldn't wait to try both the shrimp and the salad. Do have both dishes with a nice dry chardonnay. All around perfection.
By laurettaj_5976851
San Diego, CA
on May 25, 2008
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I made both of these last night. I took the advice of other reviewers. I made the sauce first then added the shrimp. When they cooked, I added the butter and parsley. I served it over whole wheat pasta instead of bread. It was wonderful. The salad is also fabulous...I will make it frequently. This dinner looks very fancy, but is easy, fast and soooo tasty. Thanks Rachel.
By mbuffa001_8241733
Cuyahoga Falls, OH
on May 24, 2008
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Wow! I fixed this for my husband and brother tonight and they loved it. It certainly took me longer than 30 minutes, but it was worth it. I will be fixing it for my sons and their families next. I can hardly wait.
By radon
redwood city, CA
on May 24, 2008
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flavors were very good, but the shrimp was overcooked. I did not add the olibe oil over the bread, the sauce from the shrimp was enough.
By swedeslovehaddock
Spokane, WA
on May 06, 2008
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I've eaten a lot of shrimp, but Rachel Ray captures the essence of what people want with this shrimp dish. This recipe is simple, fast and elegant,plus, along with the tomato pesto salad,it tasted like it was cooked in a five star restaurant. I, as well my guests, were impressed and I will make this again and again! Thanks RR!!!