Shrimp Puttanesca | Dorothy Lane Market

Shrimp Puttanesca

PREP TIME 10 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters
Adapted from Ree Drummond.


  • 1 red onion, cut into wedges
  • 3 cups Sourdough Bread, cut into 1-inch cubes
  • 1 pt (2 cups) cherry tomatoes
  • ½ cup pitted Niçoise olives
  • 1 tsp Kosher salt and freshly ground black pepper, to taste
  • 4 Tbsp olive oil
  • 2 lbs jumbo (U15) shrimp, peeled, deveined, and tails removed
  • 2 Tbsp Aunt Vera's Red Wine Vinegar
  • 1 anchovy, minced
  • 1 Tbsp capers, drained
  • cup plus 2 Tbsp fresh parley leaves
  • ½ cup Parmigiano-Reggiano, shaved, for garnish


Preheat the oven to 375°F.
Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet. Sprinkle with ½ teaspoon salt and black pepper to taste.
Drizzle with 2 tablespoons of olive oil and toss everything together.
Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
In a medium bowl, toss the shrimp with 1 tablespoon olive oil and ½ teaspoon of salt.
Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat.
Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.


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