Mozzarella-broiled Panini with Chili-spiked Shrimp and Olives


2 cups peeled cooked shrimp, thawed if frozen
1 fresh green chili, seeded and chopped
2 scallions, chopped
1/2 cup pitted black olives, halved
1 garlic clove, chopped (optional)
grated zest of 1 lemon and squeeze of lemon juice
2 panini rolls or individual ciabatta
small handful of parsley, trimmed and roughly chopped
salt and pepper
1 ball mozzarella cheese (about 5 oz), thinly sliced
olive oi


  1. Preheat the broiler on a medium—high setting.
  2. Dry the shrimp on paper towels and place them in a bowl. Add the chili, scallions, olives, and garlic, if liked.
  3. Stir in the lemon zest and juice, parsley, and seasoning to taste.
  4. Slice the bread horizontally in two and place the bottom halves, cut sides down, on a piece of cooking foil on the rack in the broiler pan. Lay the top halves on the foil, cut sides up. Toast the breads for 1-2 minutes until browned and crisp.
  5. Turn the breads over. Divide the shrimp mixture among the bottom halves, piling it in place and making sure the breads are covered. Arrange the mozzarella slices on the top halves. Drizzle a hint of olive oil over the shrimp mixture and on the mozzarella, but take care not to add too much or the bread will be greasy.
  6. Place under the broiler until the shrimp filling is hot and the mozzarella is melted and bubbling.
  7. Use a palette knife to lift the panini lids on top of the shrimp filling, scraping up any mozzarella that may have drizzled off the bread. Serve immediately

Makes 2 servings.

Source: Toast It!

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