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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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


  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.