How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this. Thanks Haylee's.
    Was this review helpful? Yes Flag
    " It was excellent "
    kathye ate it and said...
    Hi!! I saw Rachael make this yesterday also. It really looks great and I thank you for posting it here. Kathye
    Was this review helpful? Yes Flag

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