1 loaf semolina or chewy bread, torn into large pieces

1/2 C. extra-virgin olive oil, divided

2 tsp. anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 tsp. crushed red pepper flakes

Salt and freshly ground black pepper

3 T. capers

1/2 C. dry white wine, eyeball it

1 C. seafood stock, clam juice or chicken stock

1 lemon, juiced

2 T. cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 C. store-bought olive tapenade

1/4 C. store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced

 

Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 C. 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.