What’s Cooking at Third Coast? Shrimp and Broccoli Rabe: What a Combo
- Defrost (follow package guidelines), clean and drain shrimp (remove tails if you prefer).
- Put both pats of butter into the sauté pan with a splash of olive oil.
- Heat for a few minutes and then toss in 1/2 of the diced shallot and 1 diced garlic clove; cook slightly till translucent.
- Add the shrimp; cook very briefly; be careful not to overcook. They should barely turn pink.
- Add a splash of dry white wine (optional, but worth it).
- Sprinkle with pepper (ground peppercorns) and a touch of smoky paprika.
- Remove pan from heat and set aside.
- In the second sauté pan, add another splash of olive oil.
- Heat for a few minutes and add the other half of diced shallots and remaining garlic.
- Cook till slightly translucent.
- Add broccoli rabe and asparagus and cook just until tender, but not overcooked. (Add a touch of water or dry white wine to create a little steam.)
- Stir gently or try your hand at flipping the food.
- Add the red pepper slices.
- Stir gently or toss again.
- Sprinkle kosher salt onto the vegetables.
- Taste a tiny bit to gauge the seasonings.
- Add the shrimp to the vegetables to mix up all the flavors.
Take care not to overcook the shrimp or the vegetables. If you want an Italian-inspired twist, sprinkle the vegetables with fresh or dried basil.Serving suggestions Rice, linguine—even quinoa—are delicious with this recipe. I like to squeeze a little fresh lemon juice on the dish before eating. Add a fresh summer salad and a glass of that crisp white wine, and you'll be one happy camper. *If you don't care for the slightly bitter taste of rapini, substitute broccoli florets or another colorful vegetable.