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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

Showing 51-60 of 62

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  • on April 28, 2008

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    I took tips from previous reviews -- made a little extra sauce, which was wonderful; and added the shrimp in just before the lemon, cooked about a minute, then finished off with the remaining ingredients. Shrimp were succulent, the soaked bread pieces were chewy and delicious and added an extra dimension of their own; and had plenty of bread on the side to mop up the extra juice. This is a winner!

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  • on April 27, 2008

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    This is a very simple recipe and I like the process of using shrimp which is a pretty inexpensive seafood for those of us who are land-locked.
    I thought the "broth" was a bit salty. I think I will skip the salt seasoning step.
    I did not make the dressing for the salad; instead I just used a basic olive oil and vinegar dressing. This helps enhance the flavors of the tomato and onion.
    I do plan on making this again; it make a great and simple meal for a small gathering.
    Thanks Rachael for all your wonderful meals and the great way you put things together.

    YUM-O!

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  • on April 25, 2008

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    What an easy and yummy twist to a summer salad. I had all the ingredients on hand and almost just ate the tomatoes for dinner! Very yummy.

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  • on April 23, 2008

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    The 2 teaspoons of anchovy paste and the clam juice was just too fishy tasting for my family. In addition, it only takes shrimp 3-4 minutes to fully cook, and the 10 minute suggested cooking time was way too long. The shrimp came out sort of rubbery, and I cook shrimp quite frequently.

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  • on April 22, 2008

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    Simple to make and absolutely the best shrimp dish. I would use a bit less bread under the shrimp w/ a big basket of toasted bread on the side. So great we are making it for our son and daughter in law tonight.

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  • on April 18, 2008

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    I finished cooking the shrimp & sauce before my bread finished toasting in the oven.. that's how quick and easy this meal was. I made it for my family, which includes my very old-fashioned Chinese parents. Even they thought that this was delicious, and my mom is usually a very selective unadventurous eater!

    Also I left out the capers simply because I didn't have any on hand. Also didn't have anchovy paste (forgot to add it, but it was still really yummy.

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  • on April 17, 2008

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    This tastes really good. My kids love shrimp but in this case they loved the way the soaks up the wonderful juices of the dish!

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  • on April 15, 2008

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    The shrimp and bread sauce was delicious! I omitted the capers because my husband doesn't care for them and used clam juice. This dish is great for left overs and the best part about this dish is how quick and simple it was to make. Unfortunately my husband and I did not care for the tomato/onion side dish. The olive tapenade and pesto over-powered the tomatoes.

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  • on April 15, 2008

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    The cooking time for the shrimp is too long. I would suggest cooking shrimp, taking out and setting aside, and then cooking liquid ingredients as instructed. I would not add as much lemon either. I'm thinking next just zesting a lemon instead of adding lemon juice as it just was too sour.

    I didn't do the tomatoes as I knew it wouldn't appeal to my family.

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  • on April 14, 2008

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    This was awesome. The shrimp dish was sooo Yum-O. Easy to make. Like another review, I do wish there was more sauce for the bread to soak up.

    The tomato/onion salad was also De-lish. I was leery, but tried it. I couldn't find olive tapenade, and forgot to add the pesto. But I put lots of EVOO, sea salt, and pepper. The onions were sweet. not strong. I also added slices of fresh mozzarella cheese.

    I highly recommned to all.

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