Shrimp and Bread Bowls

I believe this recipe came from Rachael Ray, but I'm not completely sure. Regardless, it is a very tasty and easy-to-prepare meal. It is also a fairly unique dish, with the shrimp and marinade poured over large chunks of toasted bread. One major change I made to the original recipe was to halve the amount of shrimp called for, which effectively doubles the amount of juice/marinade. This change was necessary (for me) because I wanted more juice in each bowl, in order to fully soak the bread pieces.

Ingredients

• 1 loaf semolina or chewy bread, torn into large pieces
• 1/2 cup extra-virgin olive oil, divided
• 2 teaspoons anchovy paste
• 1 pound 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

Instructions

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. 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.
4. 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.

Serves 3-4. Eat them.