Traditionally served over pasta, shrimp scampi is simply shrimp sautéed with fragrant garlic in oil or butter. With its mozzarella crust and homemade bread crumbs, we dare to say that our sandwich version is even better than the original!
Arrange oven rack 6 inches from top heat source. Preheat broiler to high. Tear 2 slices bread into rough crumbs. On a heavy foil-lined baking sheet or broiler pan, spread torn bread and remaining 4 whole slices bread. Transfer to top oven rack and broil until toasted.
Meanwhile, in a large nonstick skillet, heat oil on medium. Add pepper and sauté, stirring occasionally, for 3 minutes. Add onions and sauté for 2 minutes. Add shrimp, garlic and basil and sauté, stirring often, for 5 minutes, until shrimp are opaque throughout. Drain mixture through a fine mesh colander.
Top whole bread slices with shrimp mixture, bread crumbs and cheese, dividing evenly. Broil until cheese begins to brown, about 3 minutes.
Serving Size: 1 1/2 slices bread, 4 oz shrimp mixture, 1 oz mozzarella
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
The tantalizing aroma of juicy steak and salty blue cheese is bound to have everyone's mouths watering from the minute it hits the skillet. Luckily for you, the wait doesn’t last long – this decadent meal will be on the table in just 35 minutes!
We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.
Large, tender flakes of cod are rolled with crunchy bread crumbs, baked until crisp and served on a bed of garlicky spinach pasta in our Clean Eating recipe for classic deep-fried croquettes, a popular French finger food.