Shrimp And Bread Bowls And Olive-Pesto Dressed Tomatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 loaf semolina or chewy bread, torn into large pieces

1/2 cup extra virgin olive oil (EVOO), 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

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