Shrimp Puttanesca

Shrimp Puttanesca

Easy to prepare, this dish is bright and fresh. Savory toasted bread, briny olives and capers, and sweet shrimp combine to create a true food experience.


1 red onion, cut into wedges

3 cups Sourdough Bread, cut into 1-inch cubes

1 pint (2 cups) cherry tomatoes

½ cup pitted Niçoise olives

Kosher salt and freshly ground black pepper

4 tablespoons olive oil

2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed

2 tablespoons red wine vinegar

1 anchovy, minced

1 tablespoon capers, drained

1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped

Parmesan shavings, 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.

Adapted from Ree Drummond

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