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This quick and easy sandwich has gourmet appeal and is a great use of leftover focaccia bread.
Heat 2 tablespoons oil in a saute pan over medium-high heat until hot and shimmery. Add onion and pepper to pan and cook over medium-high heat until vegetables are softened and onions are starting to turn golden.
Add zucchini and stir to mix. Cook for 1-2 minutes or until zucchini is starting to get soft.
Add garlic and cook just until fragrant. Add tomatoes; stir and then add spinach. Cook until spinach is wilted.
Add cream. Stir in Italian Seasoning and salt and pepper to taste. Remove from heat and set aside.
Shrimp: Rinse shrimp and dust with cornstarch and salt and pepper. Toss the shrimp to make sure they are well coated. In another skillet over medium-high heat, heat some additional oil. Add shrimp and saute the shrimp for just a few minutes until pink (be careful not to overcook).
Add shrimp to vegetable skillet, heat through on medium-low heat. Toast the bread at the same time. Stir cheese into the vegetable shrimp mixture until melted, then serve on warm bread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!