Shrimp with pesto and tapenade bread bowls

From Raechel Ray's 30 Minute Meals

1 loaf semolina or chewy bread, torn into large pieces
1/2 c. extra-virgin olive oil, divided
2 tsp anchovy paste
2 pounds large shrimp, peeled and deviened
6 cloves garlic, grated or chopped
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper
3 tbs capers
1/2 c. dry white wine
1 c. seafood stock, clam juice or chicken stock
1 lemon, juiced
2 tbs cold butter
A generous handful fresh flat-leaf parsley, chopped
1/4 c. black olive tapenade
1/4 c. store-bought pesto
6 plum tomatoes, sliced
1 small red onion, thinly sliced

Arrange bread on a baking sheet and toast at 375 until crusty all over about 10 minutes.
Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat.
Add anchovy paste and stir.
Then add the shrimp and cook 1 to 2 minutes.
Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more.
Add wine and reduce a minute.
Add stock and heat through.
Then add the lemon juice, butter and parsley and stir, cooking for another minute.
Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices.
Place a bowl out to collect tails.
Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions.
Serve with shrimp bread bowls.