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1 loaf semolina or chewy bread, torn into large pieces <\/span><\/p>\n 1\/2 C. extra-virgin olive oil, divided <\/span><\/p>\n 2 tsp. anchovy paste <\/span><\/p>\n 2 pounds large shrimp, peeled and deviened <\/span><\/p>\n 6 cloves garlic, grated or chopped <\/span><\/p>\n 1 tsp. crushed red pepper flakes <\/span><\/p>\n Salt and freshly ground black pepper <\/span><\/p>\n 3 T. capers <\/span><\/p>\n 1\/2 C. dry white wine, eyeball it <\/span><\/p>\n 1 C. seafood stock, clam juice or chicken stock <\/span><\/p>\n 1 lemon, juiced <\/span><\/p>\n 2 T. cold butter <\/span><\/p>\n A generous handful fresh flat-leaf parsley, chopped <\/span><\/p>\n 1\/4 C. store-bought olive tapenade <\/span><\/p>\n 1\/4 C. store-bought pesto <\/span><\/p>\n 6 plum tomatoes, sliced <\/span><\/p>\n 1 small red onion, thinly sliced <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n