Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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:
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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