SHEET PAN SHRIMP PUTTANESCA

Sheet Pan Shrimp Puttanesca image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 12

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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

Steps:

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.