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
SERVINGS: Serves 6
ALLERGENS: Milk, Shellfish, Wheat