Shrimp and Bread Bowls and Olive-Pesto Dressed Toma

Name: Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
4
Add anchovy paste and stir.
5
Then add the shrimp and cook 1 to 2 minutes.
6
Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more.
7
Add wine and reduce a minute.
8
Add stock and heat through.
9
Then add the lemon juice, butter and parsley and stir, cooking for another minute.
10
Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices.
11
Place a bowl out to collect tails.
12
Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions.
13
Serve with shrimp bread bowls.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions