Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Total Time:
31 min
15 min
16 min

4 servings

  • 1 loaf semolina or chewy bread, torn into large pieces
  • 1/2 cup extra-virgin olive oil, divided
  • 2 teaspoons anchovy paste
  • 2 pounds large shrimp, peeled and deviened
  • 6 cloves garlic, grated or chopped
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 3 tablespoons capers
  • 1/2 cup dry white wine, eyeball it
  • 1 cup seafood stock, clam juice or chicken stock
  • 1 lemon, juiced
  • 2 tablespoons cold butter
  • A generous handful fresh flat-leaf parsley, chopped
  • 1/4 cup store-bought olive tapenade
  • 1/4 cup store-bought pesto
  • 6 plum tomatoes, sliced
  • 1 small red onion, thinly sliced
  • 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.

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