-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
2
Author Notes
When I came upon the contest that called on turning one of your best dishes into a sandwich, I was immediately intrigued. But with the endless possibilities of what a sandwich can be, I ran into a creative block. So I thought "What better way to get over that block than to enlist the help of my biggest fan, and my biggest critic...my wife?" When she suggested Shrimp Francese my creative juices started flowing again! What can I do to really elevate this dish? I knew I wanted to melt some cheese on it and fresh mozzarella was the first thing I thought of. Then, to add a nice kick to the citrus flavor of the shrimp, I came up with a bruschetta using cherry peppers to spice it up. Finally, I knew the peppery flavor and crunch of some baby arugula would really tie it all together. So this was my creation and I hope you will all enjoy! —Daddy_Chef_Dodododododo
Continue After Advertisement
Ingredients
- Cherry Pepper Bruschetta
-
5 ounces
Cherry Tomatoes, quartered
-
2
Garlic Cloves, minced
-
2 tablespoons
Fresh Basil, chopped
-
2 tablespoons
Olive Oil
-
1 pinch
Salt
-
2-3 tablespoons
Marinated Hot Cherry Peppers, or to taste
- Shrimp Francese
-
1 pound
Colossal Shrimp, peeled and deveined
-
3
Eggs
-
Olive Oil, for frying
-
1 cup
Flour
-
1/2 cup
Chicken Stock
-
2/3 cup
Dry White Wine
-
Juice of 1 Lemon
-
1 1/2 tablespoons
Fresh Parsley, chopped
-
Salt and Pepper
-
2 tablespoons
Unsalted Butter, cut into small pieces
-
4 pieces
Sliced Fresh Mozzarella
-
2 cups
Loosely Packed Baby Arugula
-
2
Crusty Rolls, Toasted
Directions
-
Cherry Pepper Bruschetta: Combine all ingredients in a small bowl. Chill until ready to use.
-
Shrimp Francese: Heat about 1/4 inch of olive oil in a skillet over medium high heat.
-
Whisk the eggs with salt, pepper, and half of the fresh parley.
-
Put the flour on a plate or in a shallow bowl. Dredge each shrimp in flour then put the shrimp in the egg mixture.
-
Working in batches so as not to overcrowd the pan, place shrimp in the oil and fry, flipping once, for about 3 minutes. Use a metal spatula to flip so as not to break apart the breading. Transfer to paper towels to drain.
-
Pour oil out and wipe down pan. Add chicken stock, white wine, and lemon juice. Bring to a boil.
-
When the liquid is slightly reduced, stir in the rest of the parsley and the butter, stir until melted. Turn off heat and add the shrimp. Carefully toss to combine.
-
Place 3-4 pieces of shrimp on a sheet pan and cover with sliced fresh mozzarella. Place under broiler until cheese in melted.
-
Assemble the sandwich: Top bottom bun with baby arugula. Place 3-4 pieces of shrimp with melted cheese on top. Pour some of the leftover sauce on top. Add 1/4 cup of bruschetta on top. Close the sandwich with the top bun. Enjoy!
See what other Food52ers are saying.