A twinge of tang and a hint of heat can be found in this spicy roasted shrimp and broccoli rabe recipe from The New York Times. This recipe is perfect for a quick and minimal-effort dinner. Simply mix the broccoli rabe and shrimp with oil and spices, throw in the oven and voila! You can then enjoy a slightly spicy dish lighted up by hints of citrus. I made a few changes to the original recipe, which are indicated below, because no recipe is perfect or fit for everybody’s palate. Try this recipe out for yourself, and serve with some orange slices for a pop of color or light dessert.
Time: 20 minutes
- ¾ pound broccoli rabe, tough bottom stems removed
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon toasted sesame oil, optional
- ½ teaspoon coarse kosher salt
- ¼ teaspoon crushed red chile flakes, or to taste
- ¾ pound large shrimp, peeled
- 1 teaspoon orange zest
- Orange wedges, for serving
- Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
- My recipe suggestion: Spread broccoli on a baking sheet and roast for 6 minutes. Then, remove the baking sheet from the oven and add the shrimp. Roast the shrimp and broccoli together for 4 minutes, or until shrimp are done. Serve with orange wedges and squeeze some orange juice over the shrimp and broccoli for added flavor.
- The New York Times Recipe suggestion: Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.