shrimp and bread bowls

when i saw this recipe, it just sounded so good that  i just knew i had to try it and it did not disappoint. the shrimp flavored with the anchovy/garlic/capers sauce is amazing and the toasted bread soaked with the sauce is awesome!

the only thing i would change is omit the salt when seasoning the shrimp because capers are very salty. adding any more salt to the recipe will only make the salty flavor overwhelming that you you won’t be able to enjoy the flavor.

do give this recipe a try – you won’t regret it!


  • 1 loaf semolina or chewy bread, torn into large pieces
  • 1/4 cup extra virgin olive oil, divided
  • 1 teaspoon anchovy paste – or –
    1 anchovy, mashed
  • 1 pound large shrimp, peeled and deviened
  • 6 cloves garlic, grated or chopped
  • 1 teaspoon crushed red pepper flakes
  • ground black pepper
  • 1-1/2 tablespoons capers
  • 3/4 cups low sodium seafood stock, clam juice or chicken stock
  • 1/2 lemon, juiced
  • 1 tablespoon cold unsalted butter
  • A generous handful fresh flat leaf parsley, chopped


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, pepper and capers, cook for another 3 to 4 minutes more. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.

Place bread into bowls. Top with shrimp and pan juices. Place a bowl out to collect tails.

original recipe from 30 Minute Meals: Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes


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