The Kitchen Door

I don’t know what to name this sandwich so I named it “Shrimp and Italian Style Vegetable Focaccia Sandwich” cuz that’s what’s happenin’.  I had left over Focaccia bread from our dinner a couple of nights ago (this Focaccia Bread) and I didn’t want it go to waste.  I thought about making pizza but decided to go with a sandwich instead.  Mmm, am I ever glad I did! The filling is not unlike Ratatouille (if I would have had some eggplant I would likely have thrown that in the pan with the rest of the veggies) but with a decidedly Italian profile.

It is quick and easy to whip up and Mike loved it.  I threw some shrimp in the mix because he is completely nutty for shrimp and I aims to please.  :)

In my opinion all sandwiches need cheese so I shredded a satisfactory sized mound of mozzarella and that kicked the whole thing up a notch.   I hope you enjoy it as much as we did.

Shrimp and Italian Style Vegetable Focaccia Sandwich

Serves 2

The Ingredients

• Focaccia bread (or bread of choice)
• 2 TBS olive oil
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 1-2 zucchini(s), diced
• 1 clove garlic, minced
• 2 tomatoes (fresh or canned), diced
• 1 cup fresh baby spinach
• 2-3 TBS heavy cream
• 1 pound large, raw shrimp (shelled and deveined)
• Salt and Pepper, to taste
• 1/2 TBS cornstarch
• 1/2-TBS olive oil
• 1 tsp dry Italian Seasoning
• 1 cup Mozzarella cheese

The Instructions

1. Heat oil in pan until hot and shimmery.
2. Add onion and pepper to pan and cook over medium-high heat until vegetables are softened and onions are starting to turn golden.
3. Add zucchini and stir to mix.  Cook for 1-2 minutes or until zucchini is starting to get soft.
4. Add garlic and cook just until fragrant.
5. Add tomatoes; stir and then add spinach.  Cook until spinach is wilted.
6. Add cream.
7. Stir in Italian Seasoning and salt and pepper to taste.  Remove from heat and set aside.

Shrimp:

1. Rinse shrimp and dust with cornstarch and salt and pepper.  Toss the shrimp to make sure they are well coated.
2. In skillet heat additional oil and saute the shrimp until pink (be careful not to overcook).
3. Add shrimp to vegetable skillet, heat through on med-low heat.
4. Stir in cheese until melted, serve on warm bread.

By: The Kitchen Door

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