| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 red onion, cut into wedges
- 3 cups sourdough bread, cut into 1-inch cubes
- 1 pint (2 cups) cherry tomatoes
- 1/2 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
Instructions
- Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 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 1/2 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 191 mg |
| Sodium | 1109 mg |
Reviews
Great dish! Whole family loved it. I added garlic, red chili flakes and a small amount of calabrian chilis to the sauce. which amped up the flavor a bit. This one is going into my “frequent rotation meals”. So quick and easy with minimal clean up. Try this one, you won’t be disappointed.
This was delicious, easy and quick.
I liked this recipe on its own, but usually puttanesca is spicier than this. I ended up sprinkling on some dried Aleppo and Calabrian chili pepper flakes for a little kick. Delicious!
This is the best Ree recipe ever! I was afraid of overcooked shrimp, so I purchased raw and took off the shells and tails myself. Perfect doneness! So much better than adding already cooked shrimp just long enough to warm them. I had to make an olive substitution as my store did not have the kind in the recipe. I will make this again soon, but I will double the dressing recipe for later use. To this, I did add shallots and a tiny bit of mustard.
Excellent! I was intrigued by the recipe and was pleased with how it came out. After reading other comments, I did make a few adjustments. I used Kalamata olives and a crusty baguette. I marinated the shrimp for about 15 minutes and added ½ teaspoon of garlic “better than bullion” to the shrimp to give it a nice garlicy flavor. I also doubled the “sauce,” and used anchovy paste (a solution for those where the appearance and not the taste of anchovies is the issue). I didn’t have any parsley on hand, but the recipe was fine without it.
We loved this easy recipe! I added artichokes and halved the recipe. The sauce at the end is divine! I thought it may be too much vinegar but the flavor was perfect! I didn’t have any anchovies so I added a tablespoon of pesto:)
I thought it was okay. It needed some oomph – like red pepper flakes! I followed the recipe exactly the first time, but I don’t think there will be a next time.
A+. Delicious! I used hearty multigrain bread and tossed in a couple garlic cloves. Yummy!!
Well … it was okay. Meh. Didn’t love it, nor did any of the family. A little bland, boring. Served over pasta, like a pasta puttanesca. Added liberal amounts of lemon juice on the finished dish. Still, I wouldn’t make it again. Not bad, but not great.
This was good, but for our taste required some tweaking. I added a lot of garlic and some red pepper flakes. I don’t understand why no garlic was called for, but it’s essential. I suspect that the people who thought it was tasteless were afraid to add anchovies. They probably don’t like anchovy pizza but don’t realize that it’s one of the key ingredients in many popular seasonings, such as Worcestershire sauce. You can buy anchovy paste in a tube and just squeeze in the amount you want. A good substitute for the dressing would be Bernstein’s or Newman’s restaurant recipe Italian.