Recipe courtesy of Rachael Ray
Episode: Seaside Bistro
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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.

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