Recipe courtesy of Rachael Ray
Episode: Seaside Bistro
Save Recipe Print
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
Total:
31 min
Prep:
15 min
Cook:
16 min
Yield:
4 servings
Level:
Easy
Total:
31 min
Prep:
15 min
Cook:
16 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Noodle Bowls

Recipe courtesy of Rachael Ray

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Cheesy Garlic Monkey Bread

Recipe courtesy of Food Network Kitchen

Orange Marmalade Bread Pudding

Recipe courtesy of Gale Gand

Cajun Shrimp Po' Boys

Recipe courtesy of Kelsey Nixon

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.