Shrimp and Bread Bowls and Olive Pesto Dressed Tomatoes
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
Instructions
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes serves 4 original recipe by Food Network.
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