Wednesday, January 14, 2015

Shrimp and Broccoli Rabbi


Mike loves to make this dish, and I love eating it. We add grated cheese (Pecorino Romano) to our dish, but you don't have to; it's good with or without. I'm not sure how or when we came up with this recipe, but it's been years and it's a staple at our house. I hope you enjoy it as much as we do.

Ingredients for 4
4 tbs. Extra Virgin Olive Oil
24 extra large shrimp, cleaned
2 medium size cloves of Garlic – diced
3 anchovy fillets                                                
Red pepper flakes to taste
1 bunch broccoli Rabbi, trimmed (cut off stalk and keep florets and leaves), cooked, and drained (reserve liquid for pasta).
½ cup chicken stock
1 tbs. Corn starch
½ lb.  Penne

Directions:
Place 4 tablespoons of olive oil in skillet, add garlic and anchovy. Braise garlic and melt fillets and add red pepper to taste. Add cooked Rabi to skillet ingredients. Finally, add shrimp and ½ cup of chicken stock.
Prior to adding Penne, dissolve corn starch with some liquid from shrimp mixture and return to mixture.
Cook Penne in Rabi water till tender. Drain and add Penne to Shrimp & Rabi mixture.
 © Natala Orobello

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