Nobody ever really gets enough shrimp. Which is why the idea of a scampi hero seemed luxurious to me. (In Italy, scampi is the name for the tail portion of any of several kinds of small lobsterlike creatures. In America scampi is the name for a dish of large shrimp cooked in butter or oil with garlic.) It’ll cut your prep time way down if your local supermarket sells raw shrimp already shelled and deveined—but make sure they smell very fresh. Frozen shrimp are another option. I keep a bag in the freezer. I don’t devein them, just defrost and cook them—it is very quick. This sandwich would work equally well with scallops, and they cook in about the same time.
Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes
One 16- to 18-inch loaf Italian bread
2 tablespoons extra virgin olive oil
1 medium green bell pepper, sliced (about 2 cups)
1 medium onion, sliced (about 1 cup)
6 garlic cloves, sliced (about 2 tablespoons)
One 8-ounce package sliced white or crimini mushrooms
8 ounces shelled and deveined large shrimp, split lengthwise
1/3 cup pimento-stuffed olives, drained and sliced
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon hot saucePreheat the oven to 225°F. Split the loaf of bread lengthwise, leaving one long side attached. Scoop out some bread to make a hollow in the bottom half. Close the loaf and place it in the oven to warm until ready to fill.
Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the pepper, onion, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until all the liquid the mushrooms release has evaporated, 5 to 7 minutes.
Add the shrimp and sauté just until they are cooked through, about 3 minutes. Stir in the olives, lemon juice, salt, and hot sauce to taste; spoon the mixture into the loaf of bread. Cut into 4 pieces and serve.