Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Ingredients

• 2 teaspoons anchovy paste 
• 1 loaf chewy bread 
• 2 tablespoons butter cold
• 3 tablespoons capers 
• 1 cup chicken stock see 
• 0.5 cup cooking wine dry white
• 1 handful a flat-leaf parsley fresh generous chopped
• 6 cloves garlic grated chopped
• 1  juice of lemon juiced
• 0.5 cup olive oil extra-virgin divided
• 0.3 cup olive tapenade store-bought
• 0.3 cup pesto store-bought
• 6  plum tomatoes sliced
• 1 small onion red thinly sliced
• 1 teaspoon pepper flakes red crushed
• 4 servings salt and pepper black freshly ground
• 2 pounds shrimp peeled

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 375 degrees F.
2. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
3. Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat.
4. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes.
5. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more.
6. Add wine and reduce a minute.
7. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
8. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices.
9. Place a bowl out to collect tails.
10. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions.
11. Serve with shrimp bread bowls.