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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe sounds so wonderful I want to share with everyone. I received this recipe from ALSKANN in the Cookbook Swap Sept 2008 in the Alaskan ULU Cookbook. An ULU is a chopper with a bowl that makes life so easy! LOVE IT!!! I Can be made for a daily dinner or for company, the presentaion is beautiful! Thank you ALSKANN for such a wonderful gift. Ingredients:
1 lb fresh shrimp, peeled and deveined |
1 medium eggplant |
2 medium zucchini |
1 medium green pepper |
1 small onion |
3 garlic cloves |
1/4 cup extra virgin olive oil |
16 ounces canned tomatoes (i used fresh) |
3 tablespoons tomatoes, paste |
1 tablespoon red wine vinegar |
2 teaspoons salt |
2 teaspoons fresh basil, chopped |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon cayenne pepper, for your heat (use less (or more) |
6 french rolls (sub shape about 6-inch long) |
2 cups mozzarella cheese, shredded |
Directions:
1. Cut egplant, zucchini, green peppes, and onion into small cubes with ULU knife or any knife).
2. Mince garlic.
3. Saute veggies and garlic in saucepan or dutch oven with VOO for 5 minute.
4. Drain tomatoes and chop.
5. Add tomatoes, paste, venegar, salt, pepper, and basil to pot.
6. Cover and simmer for 30 minute.
7. Meanwhile, cut top off rolls and hollow out, leaving a 1 boarder, place on baking sheet and warm in 350 deree oven for 5 minute.
8. Add shrimp to veggie mixture and simmer for 5 min and shrimp are pink. (if using cooked shrimp just to heated through).
9. Spoon mixture into holowed out rolls, sprinkle with cheese and broil until cheese is melted and lighlty browned.
10. Serve with a glass of wine and a light dessert. mmmmmmmmmmmm.
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