Recipe courtesy of Rachael Ray

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

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  • Level: Easy
  • Total: 31 min
  • Prep: 15 min
  • Cook: 16 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Preheat oven to 375 degrees F.
  2. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
  3. 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.
  4. 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.
  5. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.
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