Shrimp and Italian Style Vegetable Focaccia Sandwich

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Medium Size Onion, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 1 whole Zucchini, Diced
• 1 clove Garlic, Minced
• 2 whole Roma Tomatoes, Diced
• 1 cup Fresh Baby Spinach
• 2 Tablespoons Heavy Cream
• 1 teaspoon Dry Italian Seasoning
• 1 pound Large Shrimp, Raw, Shelled And Deveined
• ½ Tablespoons Olive Oil
• ½ Tablespoons Cornstarch
• 1 cup Mozzarella Cheese
• 4 slices Focaccia Bread
• Salt And Pepper, to taste

Preparation Instructions

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.