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Healthy Recipe, Shrimp Puttanesca Rolls
Published on January 30th, 2025
Sub sandwiches are the ideal meal for eating in front of the TV when you don’t want to miss a sports play to break for dinner. This recipe, from social media sensation Owen Han’s “Stacked: Art of the Perfect Sandwich,” replaces the heavy meats, cheeses, and other fatty fillings with a light brushing of olive oil and a bold-flavored Italian seafood sauce typically tossed with pasta. It’s belly-warming and soul-satisfying, no fork-twirling required. Serves 4. — Susan Puckett
Ingredients
- 3 tablespoons olive oil, plus more for brushing
- 6 anchovy fillets in oil, drained and minced; or 2 teaspoons anchovy paste
- 3 large garlic cloves, 2 minced and 1 halved for rubbing
- One 14-ounce can diced tomatoes
- ¼ cup pitted and chopped kalamata olives
- 2 tablespoons drained nonpareil capers
- 2 tablespoons chopped fresh basil
- 1 pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- Grated Parmesan, optional
- 4 crusty oblong rolls, split
- Lemon wedges
Instructions
- Make the puttanesca sauce: In a medium saucepan, heat 2 tablespoons of the oil, the minced garlic, and anchovies over medium heat; cook and stir for a minute or two, just long enough for the garlic to soften and the anchovies to melt.
- Stir in the red pepper flakes followed by the undrained tomatoes and bring to a boil over high heat. Reduce the heat to medium and simmer until the juices thicken, about 7 minutes.
- Stir in the olives, capers, and 1 tablespoon of the basil, reduce the heat to low and simmer to blend the flavors for about 3 more minutes.
- Heat another tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and let cook, without stirring, until golden brown on the underside, about 2 minutes.
- Flip the shrimp with a spatula and cook just long enough to sear, about 30 seconds. Add the warm sauce, bring to a simmer, and cook just until the shrimp are opaque throughout, about 1 minute. Turn off the heat and season to taste with salt and pepper if desired.
- Make the sandwiches: Set a rack about 4 inches from the heat source and preheat the broiler to high. Place the split rolls, cut side up, on a sheet pan and brush with olive oil, and until the rolls begin to turn crisp and brown, 2 or 3 minutes.
- Remove from the oven and rub the browned sides with the cut side of the garlic. Fill the rolls with the shrimp sauce, sprinkle with more basil and a little Parmesan, if desired. Close the rolls, cut in half and serve hot, with lemon wedges.
Susan Puckett is an Atlanta-based food writer and cookbook author.
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