Seared Shrimp Rapini Kalamata & Lemon
Living in south Florida, the weather doesn't get better than a clear April day. Hovering around 83 degrees, low humidity, and the bluest sunny sky equals paradise in every way. For me, this day calls for shrimp seared in olive oil and sea salt. That alone done well with lemon is enough. The Italian in me has this thing about minimal ingredient simplicity, so I'm combining rapini, kalamata olives, and big Italian parsley leaves to make this a perfect
seaside light dinner. This dish literally takes 12 minutes from fridge, to cooking, to plate. I always add greens so my plate is balanced and super nutritious. Rapini or Broccoli Rabe, is a bitter sweet green that goes in the pan first. Medium high heat, olive oil and toss the rapini to coat, salt, then let it sit to get some color. You can cook it a bit crunchier for just 4 to 5 minutes, or you can cook it softer by adding a little water to the pan, cover and let steam for 6 to 7 minutes. I like both but tonight its going to have more bite. Once the rapini is done, plate it as a base for your shrimp. Getting the pan med hot add olive oil, and place your shrimp on one side, grind salt and pepper on, and just let it sit for a couple of minutes. The shrimp should be searing but not burning, a slow golden crust is what you are looking for. Once you turn the shrimp, s&p this side, add your olives, and chopped Italian parsley. After about two minutes with the shrimp searing, toss the pan mixing all the flavors, pour onto the rapini and have an amazingly simple healthy Italian Seared Shrimp Rapini Kalamata.
Seared Shrimp Rapini Kalamata & Lemon - 1 Serving
6 Large or 10 Medium - Gulf Coast Wild Caught Shrimp
8 Whole Kalamata Olives 10 sprigs Fresh Italian Parsley
4 oz. Fresh Rapini (Broccoli Rabe)
1/4 Whole Lemon
3 Tbsp. Extra Virgin Olive Oil
Sea Salt
Crushed Black Pepper
Tools - 1 medium saute' pan, cutting board, pairing knife, wooden spoon or you fav pair of tongs
Always wash all vegetables before starting a recipe, and always cut and have your vegetables ready first before cutting raw meat or seafood on your cutting board. Then you don't have to clean your board until you're done. This recipe does not require adding much extra salt because of the olives.
1) Trim the stems off the rapini by cutting about an inch of it off. Then 'rough cut' or chop the olives into 3 pieces each so there are chunks. Chop the parsley the same leaving big pieces. Set aside. Cut your lemon into quarters removing the seeds. Set your rough cut vegetables aside on a plate.
2) Clean the shrimp by removing the shells, you can keep tail on or not, Chef's tip, your finished plate will look cooler with shrimp tails on, it adds flavor and leaves it open to pick it up and eat it with your fingers! Especially if you make this for a sunset on the beach picnic.
3) Devein shrimp with a small knife by cutting a shallow slit across the whole back of the shrimp, under running water pull out the black 'vein', and set shrimp aside on a plate and salt and pepper the shrimp to your liking.
4) Heat your pan over medium hi heat for a minute, add 2 Tbsp. olive oil, add rapini, lightly salt and pepper, and let it sit without moving for about 30 seconds. Saute or 'toss' your rapini occasionally, if you want to add water do it now, about 1 oz. is enough, it will steam your rapini a bit which slightly reduces the bitterness as well. Cook about 5 to 7 minutes, stirring often.
5) Remove the rapini from your pan place it in the middle of your plate. Place pan back on fire.
6) Add 1 Tbsp. Olive oil, then your shrimp, and sear on one side for about 3 to 4 minutes.
7) Flip the shrimp then add the olives and Italian parsley to the pan around the shrimp. Don't stir yet, let he shrimp get a crust for about 2 minutes before mixing. Then toss together the shrimp, olives, and parsley, let cook tossing often for 4 more minutes.
8) Take pan off the heat, squeeze lemon ino pan, toss and spoon onto rapini. Enjoy!!