Puttanesca shrimp on a baking sheet
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Prepare a delicious and quick Italian-style baking sheet dinner. Large shrimp are baked on a single baking sheet with all the ingredients of traditional pasta puttanesca: red onion, cherry tomatoes, black olives, capers, and all in a wine vinegar dressing with anchovies. Instead of pasta, bread cubes are added. The finished dish looks appetizing and vibrant, perfect for a special occasion dinner. Sprinkle with thick shaved Parmesan cheese and fresh parsley and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g large shrimp (U15), peeled, deveined and tailed
- 1 red onion, sliced
- 3 cups sourdough bread, cut into 2.5cm cubes
- 2 cups cherry tomatoes
- 0.5 cups pitted Niçoise olives
- 4 tbsp. l. olive oil
- 2 tablespoons red wine vinegar
- 1 anchovy, chopped
- 1 tbsp capers, drained
- 1/3 cup fresh parsley leaves + 2 tablespoons chopped leaves
- Parmesan shavings, for serving
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Recipes with similar ingredients: shrimps, cherry tomatoes, sourdough bread, olive, Parmesan cheese, capers, Anchovies
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
On a rimmed baking sheet, combine the onion, bread cubes, tomatoes, and olives. Season with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons olive oil and toss. Spread evenly on the baking sheet and bake until the bread begins to brown, 12 to 15 minutes. - In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Arrange on a baking sheet among the bread mixture. Bake until the shrimp are cooked through, 8-10 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, wine vinegar, and anchovies. Add the capers and set aside.
- Remove the pan from the oven. Sprinkle with parsley leaves, drizzle with the dressing, and toss to coat the shrimp evenly. Transfer to a serving platter and sprinkle with chopped parsley. Sprinkle with shaved Parmesan cheese. Serve immediately.
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