Name: Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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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Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

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