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

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Crusty Parmesan Bread

Recipe courtesy of Melissa d'Arabian

Garlic Cheese Bread Sticks

Recipe courtesy of Ree Drummond

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Pat's Chorizo and Collard Green Dressing

Recipe courtesy of The Neelys

Baked Coconut Shrimp

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.