Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Name: Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 1 loaf semolina or chewy bread, torn into large pieces; 2 Tbsps cold butter; 3 Tbsps capers; 237 milliliters seafood stock, clam juice or chicken stock; 118 milliliters dry white wine, eyeball it; 1 handful A generous fresh flat-leaf parsley, chopped; 6 cloves garlic, grated or chopped; 1 lemon, juiced; 118 milliliters extra-virgin olive oil, divided; 59 milliliters store-bought olive tapenade; 59 milliliters store-bought pesto; 6 plum tomatoes, sliced; 1 small red onion, thinly sliced; 1 teaspoon crushed red pepper flakes; 4 servings Salt and freshly ground black pepper; 907 grams shrimp, peeled and deviened

You can never have too many main course recipes, so give Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes a try. This recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains about 69g of protein, 49g of fat, and a total of 1126 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 31 minutes. Head to the store and pick up anchovy paste, garlic, plum tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 375 degrees F.

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Oven

Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.

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Bread

Toast

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Baking Sheet

Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat.

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Extra Virgin Olive Oil

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Frying Pan

Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes.

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Anchovy Paste

Shrimp

Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more.

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Red Pepper Flakes

Salt And Pepper

Capers

Garlic

Add wine and reduce a minute.

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Wine

Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.

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Lemon Juice

Parsley

Butter

Stock

Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices.

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Extra Virgin Olive Oil

Shrimp

Bread

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Bowl

Frying Pan

Place a bowl out to collect tails.

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Bowl

Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions.

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Red Onion

Tapenade

Tomato

Pesto

Serve with shrimp bread bowls.

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Bread Bowls

Shrimp

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Bowl

Equipment

Ingredients

Servings:

2teaspoons

anchovy paste 1loaf

semolina or chewy bread, torn into large pieces 2Tbsps

cold butter 3Tbsps

capers 237milliliters

seafood stock, clam juice or chicken stock 118milliliters

dry white wine, eyeball it 1handful

A generous fresh flat-leaf parsley, chopped 6cloves

garlic, grated or chopped 1

lemon, juiced 118milliliters

extra-virgin olive oil, divided 59milliliters

store-bought olive tapenade 59milliliters

store-bought pesto 6

plum tomatoes, sliced 1small

red onion, thinly sliced 1teaspoon

crushed red pepper flakes 4servings

Salt and freshly ground black pepper 907grams

shrimp, peeled and deviened

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.